Rockfish with Herb‑Almond Crust
Rockfish with herb‑almond crust is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bunch parsley
- 8 thyme sprigs
- 2 Garlic cloves
- 200 g cocktail tomatoes
- 2 Zucchini
- 50 g black, pitted olives
- 4 rockfish fillets (about 160 g each, ready to cook, skinless)
- Sea salt
- Pepper (freshly ground)
- 1 untreated lemon (juice and zest)
- 100 ml olive oil
- 100 g shelled almonds
- 1 tsp fennel seeds
- 200 ml dry white wine
- 20 ml Noilly Prat
Instructions
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1.
Preheat the oven to 190°C with fan or conventional heat.
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2.
Wash parsley, pat dry, roughly chop.
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3.
Remove thyme leaves from stems.
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4.
Peel garlic and halve.
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5.
Rinse tomatoes.
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6.
Wash zucchini, trim, dice small. Place olives, tomatoes, fennel seeds, and garlic in a lightly oiled baking dish.
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7.
Clean fish, pat dry, place on the vegetables, season with salt and pepper, drizzle with lemon juice. Blend parsley, thyme, lemon zest, and almonds until smooth; add olive oil until thick paste forms. Spread over fish.
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8.
Pour white wine and Noilly Prat over fish, drizzle remaining oil. Bake in preheated oven for about 25 minutes. Season vegetables with salt and pepper before serving.
