Fish with lemon-ca­per crumb

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

18-24 spears as­para­gus 4 thick fil­lets firm white fish Salt and grinds of pep­per Lemon-ca­per crumb 2 canned an­chovies 1 tbsp ca­pers Finely grated zest of 1 lemon 1/4 cup olive oil 2 tbsp finely chopped flat-leaf pars­ley 20g grated parme­san 100g rust­less ar­ti­san bread, eg sour­dough, cut into chunks Roasted cherry toma­toes or car­rots, to serve

Method

1. Place an­chovies, ca­pers, lemon zest, oil, pars­ley and parme­san in a food pro­ces­sor and blitz to a purée. 2. Add bread and pulse mix­ture sev­eral times to form a coarse crumb. Don't let it get too fine. Put to one side un­til ready to cook. 3. Cook as­para­gus in boil­ing wa­ter for 1 minute. Cool un­der cold run­ning wa­ter then drain. 4. Pre­heat oven to 220C. Place fish and as­para­gus in a lined bak­ing dish and sea­son with salt and pep­per. Sprin­kle fish with a lit­tle of the crumb mix and spread out the rest in a sep­a­rate shal­low bak­ing dish. 5. Bake fish, as­para­gus and crumbs un­til fish is just cooked (time will de­pend on thick­ness of fil­lets - about 10 min­utes). Crumbs should be golden and crisp - if re­quired, leave in the oven for an ex­tra minute or two while fish rests. Serve fish sprin­kled with ex­tra crumbs. Ac­com­pany with as­para­gus and roasted cherry toma­toes.

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