Olives and walnuts make a tasty topping for a lovely piece of monkfish, tarakihi or hoki.
Walnut & Olive Baked Fish
Recipe adapted from Jan Bilton, food writer and cookbook author
300g white fish, skinned and boned, e.g. monkfish, tarakihi, hoki
foodies flaky sea salt, freshly ground black pepper, to taste
2 Tbsp foodies extra virgin olive oil, divided
½ cup walnuts, lightly toasted and chopped
¼ cup chopped parsley
4 pitted black kalamata olives, diced
2 cloves garlic, peeled and crushed
1 small lemon, finely grated rind and juice
Preheat the oven to 200°C. Place the fish in a baking dish. Season with foodies flaky sea salt and freshly ground black pepper, and drizzle with 1 tablespoon of foodies extra virgin olive oil. Bake for about 8 minutes depending on thickness.
Combine the remaining foodies extra virgin olive oil, walnuts, parsley, olives, garlic, lemon rind and juice in a bowl. Sprinkle over the fish and continue cooking for a further few minutes.
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