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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.