Spicy Walnut-Encrusted Fish with Orange and Parsley Salad
Ingredients
6 fillets boned firm white fish, skin on (snapper, trevally or John Dory)
250g walnuts, coarsely chopped
handful coriander, coarsely chopped
3 cloves garlic, crushed
juice and zest of 2 lemons
5 tablespoons extra virgin olive oil
salt
1 teaspoon freshly ground cinnamon
pinch cayenne
ORANGE AND PARSLEY SALAD
3-4 juicy oranges, peeled with a knife
bunch flat-leafed parsley
freshly ground black pepper
pinch ground sumac (optional)
Description
I often turn to recipe books for inspiration, although it is very rare that I will reproduce the recipes exactly. I’m more inclined to read, move into the kitchen and make my own version. I love the way Claudia Roden writes in her New Book of Middle Eastern Food. I found a recipe to bake fish with a crust made with garlic, walnuts, lemon and coriander. My version of this, using small pieces of firm-fleshed white fish, can be served as a delicious entree with fresh oranges and parsley.
Method
Preheat the oven to 180C. Slice the fish fillets neatly into 6cm slices and place in an oiled baking dish. Mix together the walnuts, coriander, garlic, lemon juice and zest, olive oil, salt, cinnamon and cayenne.
Spoon this mixture over the fish and bake for 15 to 20 minutes or until the fish is cooked through but still juicy. Keep warm until serving.
To make the salad, slice the oranges thinly and place on a shallow serving plate. Pick off the parsley leaves, discarding the stalks. Toss the orange slices and parsley leaves together and dress with a grind of black pepper, and sumac if you wish.
Categories
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