WEEK 15: FISH | GOLD COAST FUSION
hake or white moist fish,
100 - 200g per person
salt and freshly ground black pepper
pesto, basil or coriander
red chilli, optional
lemon or lime, enough for all guests
potatoes, 1 large per person
sweet chilli sauce
Roast the cherry tomatoes in an oven or fry in a pan with olive oil, for approximately 15 minutes. Sprinkle with dried herbs.
Trim asparagus tips. Wash well. Boil in shallow water, without the lid, for 4 - 5 minutes. Drain and set aside with the pot lid on.
Rinse fish and dab dry with paper towel. Season with salt and freshly ground black pepper.
Squeeze half a lemon into a casserole dish. Place the seasoned fish into the dish. Spread the pesto over the top of the fish. Add the red chilli, sauteed in grapeseed or olive oil. Cover and bake for 25 minutes at 180c, or until no longer pink on the inside. An option is to bake for less time (15 minutes) and then grill for a few minutes to brown.
To make the mashed potato:
Peel, quarter and then boil in salted water. Mash. Add a little milk to thin out. Dollop a few tablespoons of sweet chilli sauce into the mashed potato, unless you are adding the chilli to the pesto.
Cut lemon or lime into 4 wedges. Spoon mashed potato onto a plate and spoon 1 teaspoon of pesto on top. Arrange halved fish portions on top of the mash, as per picture. Top with more pesto. Arrange asparagus between the fish or on top. Sprinkle dhania leaves over the mashed potato.