Ingredients
| 4 cloves garlic, finely chopped | |
| ¼ cup olive oil | |
| 2 sprigs rosemary, finely chopped | |
| ¾ cup fresh breadcrumbs | |
| 6 fillets (approx 150g each) of thick firm-fleshed fish (ideally monkfish or hāpuku) | |
| 1kg small waxy potatoes, thinly sliced |
A classic potato bake, where the edges are crisp while the interior is soft and yielding, is always a favourite topped with fish. I actually prefer this with fish steaks, but we seldom see these around, so fillets it is. Just choose firm-fleshed, thick fillets for this. The potatoes can be cooked ahead up to the point of adding the fish and crumbs to finish cooking.
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Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Combine the garlic, olive oil and rosemary. |
| 3. | Put 1 tablespoon of the mix in a small bowl, add the breadcrumbs, mix well and set aside. |
| 4. | Use half of the remaining oil mix to marinate the fish for at least 30 minutes. |
| 5. | Mix the potatoes with the remaining oil. |
| 6. | Put the potatoes in a lightly oiled casserole or a lipped baking tray, seasoning generously with salt. Bake for 30 minutes. |
| 7. | Season the fish with salt and pepper and arrange on top of the potatoes. |
| 8. | Scatter the breadcrumbs over the fish and potatoes. |
| 9. | Bake for 10-15 minutes, depending on the thickness of the fish, until just cooked. |
| 10. | Serve on plates with the braised fennel alongside. |
| 11. | VEGETARIAN/VEGAN: Replace the fish with white bean ‘meatballs’ flavoured with garlic and rosemary and add some sun-dried tomatoes and seaweed flakes to the mix. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings