"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 oil
- 2 skinless barramundi fillets (200gm each), or other white-fleshed fish such as snapper or blue-eye trevalla
- 4 garlic cloves, finely chopped
- 175 gm (1 bunch) broccolini, trimmed and coarsely chopped
- ¼ cup finely chopped flat-leaf parsley
- 1-2 long red chillies, seeds removed, thinly sliced
- 3 anchovy fillets, finely chopped
- Finely grated rind and juice of 1 lemon
- 60 ml dry white wine
- 125 ml (½ cup) fish stock or chicken stock, preferably homemade, or water
- 25 clams (around 630gm), cleaned
- 1Preheat 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.
- 2Reduce 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.
- 3Return 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.