Aromatic Fish with Rocket and Walnut Sauce

From issue #2, page 36.
    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    126
    Check out our
    latest issue:

    126

    We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.