The husband felt like fish for dinner the other night so true to form he can not just bring home some fillets of fish liked asked he had to bring home a tasting assortment of the entire seafood shop..
Anyone who knows him well would know how big of a seafood lover he is. Fishing/crabbing is in his blood, it is his passion, hobby, his way of unwinding. It is his ultimate, he thrives on it. Same goes for the love of seafood. If I asked him what is something he couldn’t live without or what would his last meal would consist of it would most definitely, 100% be Seafood. So when I agreed for him to buy some fresh fish fillets for dinner as he hasn’t been out to fish in a while, naturally he comes home with 1kg green prawns, 2 dozen fresh oysters, 4 squid hoods and the fillets of fish that he went in for. Just can’t seem to help himself like most men at Bunnings hareware store. For now it has turned into a mid-week seafood extravaganza!
To start off with I hadn’t prepared anything so I got him working. “Right you’re on the calamari for the kids start crumbing, then onto the garlic prawns for the wok. Make an avocado salsa and top the oysters with lemon and ponzu and let me get this fish in the oven.” I said in an assertive tone. We were in full gear. “kids fix the table and then get out of the kitchen!”
For the fish I love a simple pairing of sweet fennel and leek, the sourness of lemon, the hit of chilli and juiciness of blistered tomatoes to compliment the delicate flavour of the fish without over powering it. The aromas that emerged from the oven were ones of sweet sensations, adding the fish for the last 7-8 mins delivers the most perfectly cooked soft flesh that just break apart and melts in your mouth. Combining all the flavours of leek, fennel with the lemon, garlic and thyme marinade you have a simple, healthy meal that is fit for a king or to impress any posh seafood connoisseur.
We could not indulge in such extravagance without going all out and popping a bottle of Moet champagne to top the night off.
So there we sat on a Thursday night sipping on Moet, eating our entrée’ of Oysters with avocado salsa with ponzu, wok fired garlic and chilli prawns. Main of Baked Flame Tail Snapper with Leek, Fennel & Tomatoes whilst the kids enjoyed their home cooked crumbed calamari and garlic prawns.
The pressure was on but with a little team effort we pulled it off!
Needless to say I turned to hubby and said I’ll be getting the fish from now on.
Baked Fish with Leek, Fennel and Cherry Tomatoes
4 pieces boneless white fish fillets ( I used local flame tail snapper)
2 tbsp olive oil
3 cloves garlic
zest and juice of 1 lemon
1/4 tsp each salt and pepper
fresh thyme sprigs or parsley
1/2 red chilli sliced (optional)
1/2 leek top removed and sliced
1 fennel top removed and sliced
1 punnet cherry tomatoes
- Preheat oven to 200’C
- Cut fish in half to make 8 smaller pieces
- In a medium size bowl combine, olive oil, garlic, lemon zest only, salt and pepper and thyme. Mix well
- Place the fish pieces in the marinade and coat the fish. Set a side
- In a lightly oiled baking dish place fennel and leek evenly over the base of the dish
- Drizzle with half the lemon juice toss through. Top with the cherry tomatoes, season with salt and pepper.
- Cook in the oven for 30 mins
- Add the fish pieces to the baking dish pouring over any remaining marinade and cook for a further 7-8 mins until fish is just firm and cooked through
- Remove from the oven pour over remaining lemon juice and serve with baked leek and fennel