Recipes List
1 whole bream big or small fish
1.5 kg 3-3 1/2 lb, washable and measure, with
The head and tail left on
2 onions
2-3 Courgettes
4 tomatoes
45 ml/3 tbsp olive oil
5 ml/1 tsp fresh thyme
400g/14 Oz can artichoke hearts
Lemon wedges and finely pared rind.
Garden of olives with picking coriander,
To garnish
FOR THE CHARMOULA
1 onion, chopped
2 garlic cloves, halved
1/2 bunch fresh parsley
3-4 fresh coriander sprigs
Pinch of paprika
45 ml/3 tbsp olive oil
30 ml/2 tbsp white wine vinegar
15 ml/1 tbsp lemon juice
Salt and freshly ground
Black pepper
1 To make the charmoula marinade, process all the ingredients together in a food processor or blender with 45 ml/3 tbsp water until the onion is finely chopped and all the ingredients are well combined.
2 Make three or four slashes on both sides of the fish. Place it in a shallow bowl and spread with the prepared charmoula marinade, pressing the marinade into both sides of the fish. Set aside for 2-3 hours, turning the fish over occasionally to ensure it is evenly coated.
3 Slice the onions. Top and tail the courgettes and cut them into julienne strips. Peel the tomatoes by first submerging them in boiling water for 30 seconds. Discard the seeds and chop the flesh roughly.
4 Preheat the oven to 220°C/425°F/ Gas 7. Place the prepared onions, courgette strips and tomatoes in a shallow ovenproof dish. Sprinkle with the olive oil, salt and the fresh thyme and roast the vegetables in the oven for 15-20 minutes, until they are softened and slightly charred.
5 Reduce the oven temperature to 180°C/350°F/Gas 4. Add the artichokes to the dish and place the fish, together with the marinade, on top. Pour over 150 ml/1/4 pint/2/3 cup water and cover with foil.
6 Bake for 30-35 minutes, until the fish is tender. For the last 5 minutes of cooking, remove the foil to allow the skin to brown lightly. Serve garnished with lemon wedges and strips of rind, olives and coriander.
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