Baked fish with ba­con and gre­mo­lata

YOU Low Carb - - Contets -

The ba­con’s smoky flavour goes well with the fish.

4 por­tions Prepa­ra­tion time: 10 min­utes Cook­ing time: 30 min­utes

FISH

4 hake steaks

salt and freshly ground black pep­per

oil

few rash­ers of pancetta or streaky ba­con

2-3 spring onions, chopped

2-3 gar­lic cloves, crushed

se­lec­tion of ex­otic mush­rooms (such as shi­itake, oys­ter and chanterelle) or but­ton mush­rooms, sliced

juice of 1 le­mon

young, whole as­para­gus or baby mar­rows, sliced into thin strips

GRE­MO­LATA

zest of 1 le­mon

5 ml (1 t) chopped fresh pars­ley

1 gar­lic clove, finely chopped

grilled le­mon halves to serve

1 Pre­heat the oven to 180 °C. Grease 2 bak­ing sheets.

2 Fish Sea­son the fish with salt and pep­per and ar­range on a bak­ing sheet. Sprin­kle some oil over. Put the pancetta or ba­con on the sec­ond bak­ing sheet. Bake the fish and ba­con to­gether for 12 min­utes or un­til the fish is just done and flakes easily with a fork and the ba­con is crisp.

3 Heat a lit­tle oil in a pan and sauté the spring onions and gar­lic un­til soft. Add the mush­rooms and stir-fry un­til done. Sea­son with the le­mon juice, salt and pep­per.

4 Heat a lit­tle oil and sauté the as­para­gus or sliced baby mar­rows. Sea­son with salt and pep­per and spoon onto a plate. 5 Place the fish and ba­con on the veg­eta­bles and pile the mush­room mix­ture on top.

6 Gre­mo­lata Mix the le­mon zest, pars­ley and gar­lic. 7 Scat­ter the gre­mo­lata over the mush­rooms and serve with the grilled le­mon halves.

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