Yoghurt-baked Fish with Walnut–herb Crumbs

Listener 7/5/2011

Lauraine Jacobs

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Serves 6

In the following recipe seek a thick bio-organic plain yoghurt or an unsweetened Greek-style yoghurt. Select a firm white fish that becomes succulent and tender as it cooks. I had great success with hapuku (groper).

Ingredients

1 tbsp	Unsalted butter
1 kg	White fish
1 to taste	Salt & freshly ground pepper

Walnut-Herb Crumbs

150 g	Breadcrumbs
150 g	Walnuts
¼ cup	Flat leaf parsley
¼ cup	Tarragon
1 tbsp	Unsalted butter

Sauce

250 g	Natural yoghurt
½ tsp	Cornflour
1	Egg
1	Shallot
2 tbsp	Chives
½	Lime
1 tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper

Directions

Preheat the oven to 180ºC.
Lightly butter a baking dish that’s just large enough to fit the fish comfortably.
To make the walnut-herb crumbs, combine the ingredients thoroughly in a bowl. To make the sauce, whisk the yogurt with the cornflour and egg. Stir in the shallot, chives, juice of half a lime and oil and season lightly with salt and pepper.
Remove any stray bones from the fish, then cut the fillet into 6 even pieces. Season the fish lightly with salt and pepper and arrange in the baking dish. Pour the sauce over the fish. Pack a generous layer of the walnut-herb crumbs on top of each piece of fish. Season lightly again and bake for 15-20 minutes or until the topping is golden and crunchy and the fish is cooked through.
Serve immediately with your choice of rice and fresh herbs.