Baked Fish with Olive & Herb Crust.
“After the turkey & ham of Christmas day I always like to have some fish available for St. Stephen’s day and after all the cooking and washing up I like to prepare something really simple and light.
So for this dish all you need is any white fish of your choice – approx. 4 oz per person.
The topping may be prepared the day before and stored in the fridge.
To make the topping chop approx. 1 oz of black or green olives per portion.
Mix with an equal amount of white bread crumbs & season. If you’re doing this at the same time as you’re making your turkey stuffing add a little of whatever fresh herbs (finely chopped) you have available.
To cook, simply sprinkle the fish with lemon juice and top with a generous amount of the mixture.
Place on a well oiled tray or dish and bake in a moderate oven for 8 – 10 mins. depending on the thickness of the fish fillets.
A very nice accompliment for this or any fish dish is some Crème Fraiche mixed with lime zest & lime juice – purely optional.
Serve with fresh crisp salad, dressed with balsamic vinaigrette or basil pesto and a glass of well chilled Riesling. Enjoy!”