Sunday, August 29, 2010

Roasted Fish and Veg

This is a take on a recipe from the latest DISH magazine.


I used Terahki......use a mild white fish. I have no idea if I spelled it correctly.

4 Fish steaks about 200grams each
2 tbls olive oil
2 cloves crushed garlic
1 tbls each of crushed sage and rosemary
finely grated zest 1 lemon
sea salt and ground pepper

Combine the ingredients in a bowl to make a thick paste. Season and spread over fish. Bake at 200c for about 20 minutes.

Seasonal Veg

Brussel Sprouts
Yams (the funny red ones)

Dice and chop drizzle with Olive Oil and sprinkle with sea salt and pepper,
cook at 200c for about 25 minutes.

Caper Sauce (to drizzle over veg)
1/2 cup of home made paleo mayo
2 tbls capers, roughly chopped
1 tbls brine from capers
4 anchovies finely chopped
1 tsp oil from anchovies
1 clove crushed garlic
2 tbls finely chopped flat leaf parsley

Drizzle Caper Sauce over veg and serve immediately.


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