Roasted Fish with Parsley, Lemon and Pine Nuts
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 x 200 gram fillets firm white fish
olive oil
knob of butter
sea salt and freshly ground pepper
Topping
2 slices white toast bread, crusts removed
2 cloves garlic, crushed
1 tablespoon olive oil
small handful flat-leaf parsley
finely grated zest 1 large lemon
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
pinch of chilli flakes
2 tablespoons pine nuts
½ cup sultanas or raisins
METHOD
Topping: Rip the bread into pieces and place in a food processor with the garlic, oil, parsley, lemon zest, cumin, paprika and chilli flakes. Process to coarse crumbs then tip into a bowl and season.
Brush the fish with olive oil and season. Place in a single layer in a lightly oiled baking dish and scatter with the crumbs, pine nuts and sultanas. Drizzle with a little olive oil and dot over the butter.
Bake for 15-20 minutes or until the fish is just cooked through. Serves 4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!