Roasted Fish with Parsley, Lemon and Pine Nuts
Photography 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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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.