Fish with Roasted Greens and Shallot & White Balsamic Flavour Pearls

 This recipe for Fish with Roasted Greens and Shallot & White Balsamic Flavour Pearls is a super easy dish to feed a crowd. It all goes straight into the oven! Our Shallot & White Balsamic Flavour Pearls add a gorgeous tasty sour pop to each bite.

 I went to our local Fish Shop and whole Nannygai was the most delicious looking on the day so I asked them to fillet the Fish for me (I had 2 sides roasting to feed our crowd). You could easily bake individual portions of Fish rather than a whole side if you prefer. Sometimes buying a whole side of Fish is just too hard! 

What you’ll need 

• 1 x Side or portions of Fish, skin on – allow around 180g of raw weight per person (remove most of the bones)
• 1 Lemon – thin slices
• 1 – 2 tbs Thyme – chopped
• 1/4 cup Olive Oil – add a touch of Garlic and Lemon Zest
• 1 – 2 Zucchini – sliced 1 cm thick
• Handful Snow Peas – remove stalky end + de-string (or Sugar snaps)
• 1/2 cup Green Peas (frozen is fine)
• 2 tbs Parsley – wash and chop
• 1/4 cup Mint – wash and pick
• Shallot & White Balsamic Flavour Pearls

To do

Set your oven to 180c. Line a tray with baking paper. Add the Fish fillet or portions skin side down. Brush or rub on some of the flavoured Olive Oil and season well. Add some thin Lemon slices to the Fish and sprinkle with a little chopped Thyme. This is ready to bake. You can pop it in the fridge if you want to cook it later. If you’re cooking now pop it in the Oven. Depending on the thickness of your Fish it will need 10 to 15 minutes or so. Just check the thickest area with a knife to check if it’s cooked through. 

*Nannygai is also known as Red Snapper – with a firm white flesh and subtle flavour. 

Next

On another baking tray add the sliced Zucchini, Thyme, some of the Olive Oil and season well. This will need to be baked for around 5 minutes before we add the Snow Peas and bake until done. 5 – 10 minutes depending on how you like your veg cooked. Once it’s out of the oven add the Peas (they will defrost quickly), Parsley and Mint and gently mix.

To serve

Simply slide the Fish fillet off the baking paper onto your serving platter. *If you have some food gloves handy putting on 2 pairs will help protect you from the heat while manouvering the cooked Fish from the tray to the platter* Add the roast vegetables to the platter too and lastly add some Shallot & White Balsamic Flavour Pearls to complete the dish.

Until next time

From the Peninsula Larder Team

“Guests, like fish, begin to smell after three days.”

– Benjamin Franklin