Yoghurt-baked Fish with Walnut–herb Crumbs
( SERVES 6 )
7/5/2011
RELATED RECIPES
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
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| 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.
Wine Match
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