Port Douglas & Mossman Gazette - - SPORT | GET REEL -


100g blanched al­monds 1 tea­spoon finely grated lime rind 1 ½ ta­ble­spoons finely chopped dill 20g soft­ened but­ter Salt and cracked black pep­per 4 (about 180g each) firm white fish fil­lets Salad leaves, lime wedges


Step 1: Pre­heat oven to 200C. Place the al­monds in a food pro­ces­sor and process un­til finely chopped (a lit­tle rougher than the tex­ture of al­mond meal). Step 2: Trans­fer to a clean bowl and add the lime rind, dill, but­ter, salt and cracked black pep­per, mix­ing with your fin­gers un­til crumbly and just com­bined. Step 3: Place the fish on a bak­ing tray lined with non-stick bak­ing paper. Top with the al­mond mix­ture, press­ing to help the mix­ture stick to the fish. Bake for 12-15 min­utes or un­til golden and cooked through. Step 4: Serve with salad leaves and lime wedges.

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