Continuing my obsession with all things Bill Granger & wanting to cook every recipe in my two books of his, last nights dinner was this fantastically fresh fish recipe. The flavours in the coating were really good, especially the lemony tang & perfect with the mash & spinach, another easy winner, this time the recipe is from Bills Food. Also to tell you how easy this is, Michael did the cooking & a fantastic job at that, I had good intentions but went you have a screaming hungry baby the cooking has to be handed over unfortunately.
Lemon and parsley crusted fish with garlic mashed potatoes
80g (1 cup) fresh breadcrumbs
1 garlic clove, roughly chopped
15g (1/2 cup) roughly chopped fresh flat leaf parsley
finely grated zest of 1 lemon
sea salt
freshly ground black pepper
2 tablespoons olive oil
4 thick (about 3cm) white fish fillets such as mahi mahi or blue eye
to serve
50g English spinach leaves
4 lemon wedges
Preheat oven to 220c. Place the breadcrumbs, garlic, parsley, lemon zest, salt, pepper, and half the olive oil in a food processor & pulse to just combine until you have pale green breadcrumbs.
Place the fish on a baking tray lined with baking paper & press some crumbs over the top of each piece of fish. Drizzle with the remaining olive oil & bake for 10 minutes, or until the crust is golden & the fish is just cooked.
Serve with baby spinach, lemon wedges & garlic mash.
Garlic Mash Potatoes
800g potatoes, suitable for mashing, such as Pontiac or desiree
250ml (1 cup) milk
75g butter
3 garlic cloves, bruised
1 teaspoon sea salt
Cut the potatoes into quarters & cook in boiling water until tender. Remove from heat, drain, then mash in the pan.
Meanwhile, heat the milk, butter & garlic in a small saucepan over a medium heat until hot, making sure you don’t let the mixture boil. Remove from heat.
Discard the garlic cloves & mix the milk mixture into the potatoes with a wooden spoon until smooth. Season with salt, to taste.
Lemon and parsley crusted fish with garlic mashed potatoes
80g (1 cup) fresh breadcrumbs
1 garlic clove, roughly chopped
15g (1/2 cup) roughly chopped fresh flat leaf parsley
finely grated zest of 1 lemon
sea salt
freshly ground black pepper
2 tablespoons olive oil
4 thick (about 3cm) white fish fillets such as mahi mahi or blue eye
to serve
50g English spinach leaves
4 lemon wedges
Preheat oven to 220c. Place the breadcrumbs, garlic, parsley, lemon zest, salt, pepper, and half the olive oil in a food processor & pulse to just combine until you have pale green breadcrumbs.
Place the fish on a baking tray lined with baking paper & press some crumbs over the top of each piece of fish. Drizzle with the remaining olive oil & bake for 10 minutes, or until the crust is golden & the fish is just cooked.
Serve with baby spinach, lemon wedges & garlic mash.
Garlic Mash Potatoes
800g potatoes, suitable for mashing, such as Pontiac or desiree
250ml (1 cup) milk
75g butter
3 garlic cloves, bruised
1 teaspoon sea salt
Cut the potatoes into quarters & cook in boiling water until tender. Remove from heat, drain, then mash in the pan.
Meanwhile, heat the milk, butter & garlic in a small saucepan over a medium heat until hot, making sure you don’t let the mixture boil. Remove from heat.
Discard the garlic cloves & mix the milk mixture into the potatoes with a wooden spoon until smooth. Season with salt, to taste.
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