Oven-Roasted Fish with Herb and Pinenut Relish
Photography Manja Wachsmuth.
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.
Serves: 4–6
INGREDIENTS
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)
METHOD
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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.