Last night we had this delicious fish from Jamie Oliver’s Happy Days. The recipe called for Brill, turbot or halibut steaks which I’m not sure if you can even get here in Australia, certainly not at my local fish shop anyway so I used some lovely Blue Eye fillets instead. All of the flavours give the fish a beautiful flavour & I found no additional lemon or seasoning was required at all, it was perfect the way it came out of the oven. Also for the fist time ever I actually really enjoyed the anchovies, these being one item I was never that fond of when whole & only coped with when incorporated into sauces, stews, etc, amazing how your taste buds change over time. I served it with a simple baked potato & some salad.
Sicilian Roasted Fish with lemon, anchovies, capers & rosemary
1 handful of fresh rosemary, leaves picked
extra virgin olive oil
4 x 200g brill, turbot, halibut or blue eye tranches/steaks
sea salt & freshly ground black pepper
2 large unwaxed lemons, finely sliced
1 large handful of salted capers, soaked
8 good anchovy fillers
a splash of white wine or prosecco
Preheat the oven to 200c. Bruise your rosemary in a pestle & mortar to bring out the flavour. Add 6 tablespoons of extra virgin olive oil & scrunch together. Pat half of this flavoured oil round the fish, season well & put into an earthenware dish or roasting pan. Lay 4 or 5 thin slices of lemon over each steak, sprinkle over your capers & drape over the anchovies. Drizzle with remaining flavoured oil & bake for around 15 minutes off the bone or 25 minutes on the bone. Now you could splash the wine in if you like. Remove from the oven & allow to rest, like a steak for 5 minutes.
Sicilian Roasted Fish with lemon, anchovies, capers & rosemary
1 handful of fresh rosemary, leaves picked
extra virgin olive oil
4 x 200g brill, turbot, halibut or blue eye tranches/steaks
sea salt & freshly ground black pepper
2 large unwaxed lemons, finely sliced
1 large handful of salted capers, soaked
8 good anchovy fillers
a splash of white wine or prosecco
Preheat the oven to 200c. Bruise your rosemary in a pestle & mortar to bring out the flavour. Add 6 tablespoons of extra virgin olive oil & scrunch together. Pat half of this flavoured oil round the fish, season well & put into an earthenware dish or roasting pan. Lay 4 or 5 thin slices of lemon over each steak, sprinkle over your capers & drape over the anchovies. Drizzle with remaining flavoured oil & bake for around 15 minutes off the bone or 25 minutes on the bone. Now you could splash the wine in if you like. Remove from the oven & allow to rest, like a steak for 5 minutes.
1 comment:
This looks so delightful... I think the recipe will work with some barranmudi fillets, too. Thanks for sharing.
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