Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Dry and delicate rosé.

Featured in

Oct 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×