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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126
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