Ac­qua pazza - t he ul ti­mate is­land fish dish

Women's Health (South Africa) - - FOOD HUB -

“I’m ex­cited to share this fan­tas­tic method that shows just how easy it can be to cook whole fish, on the bone, giv­ing bet­ter flavour and suc­cu­lence, plus it’s harder to over­cook the fish and you should also find it’s bet­ter value. Ev­ery­thing re­ally gives to ev­ery­thing on the flavour front in this dish – it’s a beau­ti­ful thing!”

2 spring onions ½ a bulb of fen­nel 1 car­rot 200g ripe mixed-colour cherry toma­toes, on the vine 3 cloves of gar­lic ½ a fresh red chilli 8–10 mixed olives (stone in) Olive oil 2 x 350g whole round fish, such as royal bream, trout, sea bass, red mul­let, scaled, gut­ted, gills re­moved, from sus­tain­able sources 1 bunch of mixed fresh soft herbs, such as flat-leaf pars­ley, mint, fen­nel tops (30g) 150ml Greco di Tufo white wine 1 le­mon ex­tra vir­gin olive oil 1/ Trim the spring onions and fen­nel (re­serv­ing any leafy tops), peel the car­rot, then slice them all ½ cm thick. Halve the toma­toes. Peel and finely slice the gar­lic and chilli. Squash and de­stone the olives. Put a large fry­ing pan on a high heat with 1 ta­ble­spoon of olive oil. Stir in the onions, fen­nel and car­rot, fol­lowed 4 min­utes later by the toma­toes, gar­lic, chilli and olives. Toss reg­u­larly for two min­utes while you lightly score the fish on both sides (this will help flavour and heat to pen­e­trate as it cooks). 2/ Lay the fish on top of the veg, stuff half the herbs into the cav­i­ties, then pour over the wine and let it re­duce by half. Add about 300ml wa­ter, to come 1cm up the side of the pan. Cover and leave to thun­der away on a high heat for eight min­utes (boil­ing un­der­neath, steam­ing on top means fra­grant veg­gies). Pick the re­main­ing herb leaves, finely grate the le­mon zest over them, then chop and mix to­gether. 3/ Un­cover the fish and baste with its juices for one minute. To check the fish is cooked, go to the thick­est part up near the head – if the flesh flakes eas­ily away from the bone, it’s done. Re­move to a plate, spoon over the veg and juices, driz­zle with ex­tra vir­gin olive oil, scat­ter over the lemony herbs, then squeeze over the le­mon juice. Great served with bread to mop up that ir­re­sistible sauce or with new pota­toes, cous­cous or rice. To­tal time: 30 min­utes. Nutri­tional info: calo­ries: 407kcal; fat: 17.3g; sat fat: 1.6g; pro­tein: 40.3g; carbs: 11.6g; sugar: 10.1g; salt: 0.8g; fi­bre: 3.3g;

Jamie Cooks Italy is pub­lished by Pen­guin Books (R430). © Jamie Oliver En­ter­prises Ltd (2018 Jamie Cooks Italy) Pho­tog­ra­pher: David Lof­tus

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