I'd marked this recipe in the most recent Cuisine magazine...it was another of the quick weekday meals - the Chicken Pilaf I made last week was one of these too.The recipe was for the fish and also included a vege dish to go with it. What a great meal.
Of course I substituted ingredients...for some reason hazelnuts are hard to find at the moment. I've tried a few places, so I substituted with cashews. My parsley supply has been gobbled by our chickens - ha! fixed them today by installing some new fencing and reclaiming our gardens. I substituted the parsley with coriander. I also added a lime infused oil in the nut mix to bind it together adn then used this to cook the veges.
I really liked this dish. The layered potatoes and leek was really easy...in fact the whole dish was pretty easy. We will be eating it again.
Roasted fish with parsley & hazelnut crust
SERVES: 4
2 tablespoons olive oil
4 red-skinned potatoes, washed, thinly sliced
1 large leek, white part only, thinly sliced
1 1⁄2 cups (375ml) gluten-free vegetable stock
3⁄4 cup flat-leafed parsley leaves, finely chopped
1⁄3 cup hazelnuts, roasted, finely chopped
2 teaspoons finely grated lemon zest
1 clove garlic, finely chopped
4 (about 180g each) skinned and boned John Dory fillets
300g brussels sprouts, thickly sliced
1 cup frozen peas
Preheat the oven to 220°C. Brush a roasting pan with 1 teaspoon of the oil. Layer the potatoes and leek in a thin layer over the base of the pan then drizzle with 1 cup of the stock. Bake for 20 minutes.
Meanwhile, mix together the parsley, hazelnuts, zest, garlic and 1 1⁄2 tablespoons of the remaining oil. Season with salt and freshly ground black pepper. Put the fish on a clean work surface. Spoon the parsley mixture evenly over one side of each fillet, using the back of the spoon to lightly press to secure. Remove the potato mixture from the oven and arrange the fish over the potato, crust side up. Return to the oven and bake for a further 6-8 minutes or until the potato is tender and the fish is just cooked.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the sprouts and fry, tossing, for 3-4 minutes or until lightly golden. Add the remaining stock and the peas and bring to the boil then cook, tossing, for 2-3 minutes or until the peas are heated through and the sprouts are tender. Taste and season.
Spoon the potato mixture and fish on to serving plates. Serve with the sprouts mixture.
2 tablespoons olive oil
4 red-skinned potatoes, washed, thinly sliced
1 large leek, white part only, thinly sliced
1 1⁄2 cups (375ml) gluten-free vegetable stock
3⁄4 cup flat-leafed parsley leaves, finely chopped
1⁄3 cup hazelnuts, roasted, finely chopped
2 teaspoons finely grated lemon zest
1 clove garlic, finely chopped
4 (about 180g each) skinned and boned John Dory fillets
300g brussels sprouts, thickly sliced
1 cup frozen peas
Preheat the oven to 220°C. Brush a roasting pan with 1 teaspoon of the oil. Layer the potatoes and leek in a thin layer over the base of the pan then drizzle with 1 cup of the stock. Bake for 20 minutes.
Meanwhile, mix together the parsley, hazelnuts, zest, garlic and 1 1⁄2 tablespoons of the remaining oil. Season with salt and freshly ground black pepper. Put the fish on a clean work surface. Spoon the parsley mixture evenly over one side of each fillet, using the back of the spoon to lightly press to secure. Remove the potato mixture from the oven and arrange the fish over the potato, crust side up. Return to the oven and bake for a further 6-8 minutes or until the potato is tender and the fish is just cooked.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the sprouts and fry, tossing, for 3-4 minutes or until lightly golden. Add the remaining stock and the peas and bring to the boil then cook, tossing, for 2-3 minutes or until the peas are heated through and the sprouts are tender. Taste and season.
Spoon the potato mixture and fish on to serving plates. Serve with the sprouts mixture.
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