Investing in your taste buds
With warmer weather on its way, here's a recipe that will put a spring back into your step!
Herb-crusted fish
Cooking Time 20 minutes
Equipment
Large bamboo steamer
Ingredients (serves 4)
500g chat potatoes
1 bunch lemon thyme
1 lemon, rind finely grated, thinly sliced
1/4 cup plain flour
4 (150g each) firm white fish fillets (we used ling)
1 garlic clove, thinly sliced
olive oil cooking spray
80g mixed salad leaves, to serve
Method
1. Place potatoes, in single layer, in a large bamboo steamer over a saucepan of boiling water. Steam potatoes for 15-20 minutes or until tender.
2. Meanwhile, remove leaves from 2 lemon thyme sprigs. Combine lemon rind, flour and half the lemon thyme leaves on a shallow plate. Coat both sides of fish fillets in flour mixture.
3. Using a sharp knife, cut through each fish fillet lengthways to form a pocket (do not cut all the way through). Fill each pocket with 1 lemon thyme sprig, a quarter of the lemon slices and a quarter of the garlic. Secure with toothpicks.
4. Spray a frying pan with oil and heat over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Place fish on plates. Sprinkle with remaining thyme leaves and season with pepper. Serve with potatoes and salad leaves.
Source: www.taste.com.au
