"A side dish of cauliflower or broccoli 'rice' and roasted
vegetables will be perfect for this dish," says Pete Evans.
80 ml(1/3 cup) melted coconut oil2skinless barramundi fillets (200gm each), or other white-fleshed fish such as snapper or blue-eye trevalla4garlic cloves, finely chopped175 gm(1 bunch) broccolini, trimmed and coarsely chopped¼ cupfinely chopped flat-leaf parsley1-2long red chillies, seeds removed, thinly sliced3anchovy fillets, finely choppedFinelygrated rind and juice of 1 lemon60 mldry white wine125 ml(½ cup) fish stock or chicken stock, preferably homemade, or water25clams (around 630gm), cleaned
Preheat oven to 180C. Heat half the coconut oil in a flameproof casserole over high heat. Season the fish and fry until golden (about 30 seconds each side). Remove fish from casserole and set aside.
Reduce heat to medium, add remaining coconut oil to casserole, then add garlic and fry until fragrant (about 30 seconds). Add broccolini, parsley, chilli, anchovies and lemon rind and fry until fragrant (30-40 seconds), then deglaze pan with wine, add fish stock and remove from the heat.
Return fish to casserole, place in a single layer, scatter clams around fish, then cover with a lid and bake in the oven until clams open and fish is cooked through (10-15 minutes). Season to taste with lemon juice and serve.