Roasted Fish with Parsley, Lemon and Pine Nuts

, from Issue #40. August, 2015
Photography by Aaron McLean.
Roasted Fish with Parsley, Lemon and Pine Nuts

Serves: 4


4 x 200 gram fillets firm white fish
olive oil
knob of butter
sea salt and freshly ground pepper

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


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