Roast fish with citrus and olives
Posted on March 15th, 2013
This is a delicious and healthy recipe if you ever fancy a bit of fish. I found it on the Two Oceans website which has some great recipes and wine pairing ideas. I’ve adapted it for the Irish fish buyer (not sure if you can get yellowtail easily here…) A lot of people are nervous about cooking fish, but look at this recipe – it couldn’t be easier!
4 thick fillets of Monkfish or Cod
3 to 4 Tbsp (45 to 60 ml) olive oil
Juice of 2 oranges
1/2 to 3/4 cup (125 to 183 ml) chicken stock
Sea salt and milled pepper
2 cloves garlic, crushed
1 lemon, very thinly sliced
2 oranges, very thinly sliced
20 kalamata-style olives, pitted
Place fish in a roasting pan.
Mix olive oil, lemon and orange juice and seasoning together and pour over fish.
Alternate the lemon and orange slices, letting them overlap, to cover the fish slices.
Scatter with olives, drizzle with a little extra olive oil and bake for 10 to 15 minutes, depending on the thickness of the fish.
If it all looks a bit pale, pop fish under a preheated grill to quickly brown.
Scatter with herbs and serve on a bed of rice with a green salad and a chilled glass of Two Oceans Savvy B.
Tasting notes say it has a simple nose releasing fruity and vegetal scents and that you will be charmed with this medium-bodied wine revealing a slender texture and a medium finish, meaning it’s refreshingly acidic, but not overly so.
A perfect complement to the citrus flavours with the fish.