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Roasted Fish with Lemon-Caper Crumb
18-24 spears asparagus or green beans 4 thick fillets blue nose or hapuku salt and ground black pepper roasted cherry tomatoes and asparagus Lemon-Caper Crumb: 2 canned anchovies (I use D’Amico or Ortiz) 1 tbsp capers finely grated zest of 1 lemon ¼ cup olive oil 2 tbsp finely chopped flat-leaf parsley 20g grated parmesan 100g (2 thick slices) crustless artisan bread, eg sourdough, cut into chunks
© Annabel Langbein Media
To make Lemon-Caper Crumb, place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and blitz to a purée. Add bread and pulse mixture several times to form a coarse crumb. Don’t let it get too fine. Set aside until ready to cook.
Cook asparagus or green beans in boiling water for 1 minute. Cool under cold running water then drain. Preheat oven to 220°C. Place fish and asparagus or beans in a lined baking dish and season with salt and pepper. Sprinkle fish with a little of the crumb mix and spread out the rest in a separate shallow baking dish. Bake until fish is just cooked (time will depend on thickness of fillets – about 10 minutes). Crumbs should be golden and crisp – if required, leave in the oven for an extra minute or two while fish rests. Serve fish sprinkled with extra crumbs and accompanied by asparagus or beans, boiled new potatoes and Flash-Roasted Cherry Tomatoes.
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