Baked le­mon & gar­lic oil fish with creamy mash

Waikato Times - - Your Weekend -

Oven-poach­ing fish in oil and aro­mat­ics en­sures an in­cred­i­bly moist and flavour­some re­sult.

1 cup olive oil

2 bulbs gar­lic, cut in half hor­i­zon­tally 1 le­mon, finely sliced

4 bay leaves

Fresh thyme sprigs

1 tsp baby ca­pers

4 fil­lets firm white fish, skin on but scaled


5 medium pota­toes suit­able for mash­ing 1⁄4 cup cream, heated

Flaky sea salt

Pinch of nut­meg

Heat oven to 175C. Heat 1⁄4 cup of the oil in a fry­ing pan and sear the halved gar­lic bulbs and fish fil­lets, skin side down, un­til just golden.

Trans­fer to a small, shal­low roast­ing dish and ar­range with le­mon slices, bay leaves and thyme sprigs. Sprin­kle ca­pers over and pour over re­main­ing 3⁄4 cup oil.

Bake 8-10 min­utes or un­til fish is opaque and just start­ing to flake. Serve on creamy mashed potato with the gar­lic bulbs on the side for squeez­ing.

Peel and dice pota­toes. Sim­mer in plenty of salted wa­ter un­til soft. Drain and add hot cream, salt and nut­meg to taste. Pass through a sieve or potato ricer and mix un­til smooth and creamy.

Serves 4


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