Dish

88 DISH88 DISH

Oven-Roasted Fish with Herb and Pinenut Relish

Roasting fish fillets is the perfect way of cooking for a crowd

without having to do multiple batches in a sauté pan. I use this

super tasty fresh relish with lamb, chicken and halloumi.

4–6 thick, firm white fish

fillets, use snapper,

hapuku or monkfish

olive oil, sea salt and pepper

vine tomatoes

lemon wedges, to serve

Relish

2 tablespoons olive oil

zest 1 lemon

1 tablespoon lemon juice

1 teaspoon runny honey

2 cloves garlic, crushed

¼ teaspoon chilli flakes

2 spring onions, thinly sliced

2 tablespoons capers,

roughly chopped

¼ cup raisins, finely chopped

¼ cup pinenuts, toasted,

roughly chopped

good handful herbs, chopped

(I used mint, basil and parsley)

Preheat the oven to 220°C fan bake.

Relish: Combine all the ingredients in a bowl and season with

salt and pepper.

Brush both sides of the fish with oil and season with salt

and pepper. Place on a large shallow baking tray along with

the tomatoes.

Roast for 10 minutes or until the fish is just cooked through.

Cooking time will depend on the thickness of the fillets.

To serve: Spoon the relish over the fish and serve with the

roasted tomatoes and lemon wedges. A big bowl of crispy

sautéed potatoes and crisp salad would be a wonderful

accompaniment. Serves 4–6

Crispy-Skinned Snapper with a Spring Salad

Top this beautiful crispy fish with an abundance of healthy
greens for a gorgeous, light spring dinner.

4 fillets skin-on snapper

olive oil and butter,

for cooking

Salad

2 slim zucchini, sliced

into thin rounds

2 cups frozen broad beans,

blanched and peeled

1 cup frozen

peas, blanched

1 tablespoon lemon juice

2 tablespoons olive oil,

plus extra to drizzle

sea salt and ground pepper

To serve

200 grams purchased

hummus

micro herbs

Season the fish with salt and pepper. Heat a little oil

in a large sauté pan then add a knob of butter. Place

the fish skin-side down, then place another sauté pan

or saucepan on top to keep the fish flat. Cook for 3–4

minutes until the skin is golden and crisp. Turn over

and cook for another 1–2 minutes. Cooking time will

depend on the thickness of the fish fillets.

Salad: Toss everything together in a bowl and

season with salt and pepper.

To serve: Spread a layer of hummus on each plate

then top with the fish and salad. Scatter over the

micro leaves and drizzle with a little olive oil.

Serves 4