Aromatic Fish with Rocket and Walnut Sauce

From issue #2.
    Aromatic Fish with Rocket and Walnut Sauce

    These small morsels of spice crusted fish make either a delicious pre-dinner bite or a simple platter for a casual meal.

    Serves: 6 - 8

    INGREDIENTS

    1 kg firm white fish such as
    hapuka cut into large chunks
    olive oil for cooking
    Coating Mixture
    2 teaspoons each whole
    fennel, cumin, aniseed and
    caraway seeds
    1 tablespoon sesame seeds
    1 teaspoon sea salt
    freshly ground black pepper
    4 tablespoons flour
    zest of 2 lemons –
    finely grated

    Rocket and Walnut Sauce
    1 cup walnuts
    2 cups firmly packed rocket leaves
    1 cup firmly packed mint leaves
    1 cup fresh, soft breadcrumbs
    2 cloves garlic, crushed
    zest and juice of 1 lemon
    3⁄4 cup walnut or olive oil
    sea salt and freshly ground
    black pepper

    To serve
    2-3 tablespoons yoghurt
    lemon wedges

    METHOD

    Place all the seeds in a mortar and lightly crush but don’t grind
    to a powder. Combine with the other coating ingredients in a shallow
    dish and press the fish firmly into the mixture to coat well.

    Heat a large non-stick sauté pan and add a little olive oil. When hot,
    add half the fish and cook on both sides until golden. Place on paper
    towels and repeat with the remaining fish.

    Sauce: Preheat the oven to 180°C. Toast the walnuts until golden and
    rub in a clean tea towel to remove any loose skin.

    Place the rocket, mint, breadcrumbs, walnuts, garlic and lemon zest
    into a food processor. Blend to a smooth paste then drizzle in the
    lemon juice and walnut oil. Season to taste.

    To serve: Place the sauce on one side of a serving platter and drizzle
    over the yoghurt. Pile the fish alongside and garnish with lemon
    wedges. Serve with warm pita breads. Serves 6-8

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