Baked fish fillets with pine nut crust

Baked fish fillets with pine nut crust

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 tablespoons pine nuts
1/2 cup dry breadcrumbs
1/4 cup black olives, pitted and finely chopped
2 spring onions, finely chopped
1/2 teaspoon dried tarragon
3 tablespoons olive oil
salt
4 blue-eye fillets
1 lemon, juiced
1/4 cup dry white wine
1/2 red onion, sliced
250g baby english spinach leaves
1 cup peeled, seeded and diced tomatoes

Method

  1. Chop pine nuts fairly finely and mix with the breadcrumbs. Combine the olives, spring onions and tarragon in a bowl and stir in 2 tablespoons olive oil to make a spreadable paste. Season with salt to taste.
  2. Preheat oven to 220ºC. Lightly oil a baking dish just large enough to hold the fish. Spread one side of each fillet with about 2 teaspoons of the olive paste and lightly press a quarter of the crumb mixture on top. Place fish in baking dish crumb-side up and carefully pour the lemon juice and wine around the fish. Bake for 6–10 minutes depending on the variety and thickness of the fish.
  3. While the fish is baking, heat remaining olive oil in a large frying pan and sauté onion until soft. Add the spinach and tomatoes and cook until the spinach wilts. Season to taste and arrange on warm plates. Top with fillets of baked fish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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