The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Baked jewfish with vegetables


You'll need

6 (about 260gm each) jewfish fillets 1 lemon, thinly sliced 4 cloves garlic, thinly sliced 2 fresh bay leaves 2 large fennel with fronds, thickly sliced, fronds finely chopped 250 ml (1 cup) extra-virgin olive oil 800 gm desiree potatoes, peeled and cut into 2cm slices 2 large onions, thinly sliced 400 gm silverbeet, stems removed and discarded, green leaves finely chopped 2 vine-ripened tomatoes, thinly sliced 3 green onions, including green stems, finely chopped 1½ tsp sweet paprika 2 tbsp finely chopped flat-leaf parsley 40 gm (¼ cup) pine nuts 40 gm (¼ cup) currants, soaked in cold water for 10 minutes 2 tbsp coarse dry breadcrumbs 125 ml (½ cup) dry white wine

Method

  • 01
  • Place jewfish fillets in a large bowl, season generously with sea salt and freshly ground black pepper, add lemon, garlic, bay leaves, fennel fronds and half the olive oil, cover with plastic wrap and refrigerate until required.
  • 02
  • Preheat oven to 200C. Heat remaining olive oil in a large frying pan over medium heat, add potatoes and sauté, turning occasionally, for 5-7 minutes or until beginning to turn golden then, using a slotted spoon, transfer to a 32cm x 23cm (3-litre capacity) baking dish and arrange in a single layer. Add onion to pan and sauté for 5 minutes or until soft, then transfer to a large bowl.
  • 03
  • Meanwhile, cook silverbeet and fennel in a large saucepan of boiling salted water and boil for 5-7 minutes or until almost tender, then drain reserving 2 cups of cooking liquid. Cool, combine well with onion, tomato and green onion and season to taste.
  • 04
  • Place jewfish fillets on top of potatoes, discard lemon and pour over remaining marinade, scatter with paprika and cover jewfish with vegetable mixture. Scatter with parsley, pine nuts and currants, then top with breadcrumbs and pour reserved cooking liquid and wine over. Bake for 30-40 minutes or until fish and vegetables are tender. Serve immediately.

This is a popular way of baking a whole fish, usually grouper, in the Balearic Islands. Substitute jewfish with grouper, snapper or any firm white-fleshed fish cut into thick steaks so they hold their shape. You can also use different vegetables, such as eggplant or zucchini, depending on the season.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Dry and delicate rosé.

Featured in

Oct 2007

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×