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Good morning | 15th March 2010
Rockfish with Olive Oil and Lemon
| 4 Rockfish Fillets (cut into 4 pieces) |
| Salt and Pepper |
| 2 Sprigs Rosemary (chopped) |
| 1 bunch Parsley (chopped) |
| 100ml Olive Oil |
| 2 Shallots (chopped) |
| 2 Garlic Cloves (chopped) |
| 1 Lemon (½ sliced, ½ juiced) |
Preheat the oven to 80ºC/195ºF.
Rinse the fish under cold running water, pat dry with kitchen paper and season with salt and pepper. Mix the herbs together and sprinkle 1 tsp over the fish. Heat 2 tbsp of oil in a large frying pan and sear the fish for 1-2 minutes on each side. Transfer the fish to an ovenproof dish and keep warm in the preheated oven.
Add the shallots and garlic to the pan and braise for 4-5 minutes then add the remaining oil and lemon juice. Braise further until the shallots have softened and season with salt and pepper.
To serve the fish; drizzle over the oil mixture, sprinkle with the remaining herbs and garnish it with the lemon slices.
Serve with garlic bread and new potatoes
Purchase your ingredients below...
Save £8.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"The very best meat by post."
Jill Cox, 9-5 and Midweek
