Seafood and Meat Recipes - Redfish Fillets with Tomato and Herb Topping Recipe

Ingredients

• 750 g/1 3/4 lb small, ripe tomatoes

• 800 g/1 3/4 lb redfish fillets

• salt

• fat for the mould

• 5 teaspoons pesto (Italian basil paste)

• freshly ground pepper

For the herb coating:

• 1 onion

• 2 cloves garlic

• 30 g/1 oz (2 tablespoons) clarified butter

• 1 bunch smooth parsley, finely chopped

• 1/2 bunch thyme, finely chopped

• 1/2 bunch basil, finely chopped

• 1 teaspoon chopped rosemary

• 30 g breadcrumbs

• 2 teaspoons capers

• 1 tablespoon mustard

• 2 tablespoons olive oil

• salt

• freshly ground pepper

Serves 4

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Method:

1. Preheat the oven to 200°C (400°F), Gas mark 6.

2. To make the crusty herb topping: peel the onion and garlic cloves and chop finely. Heat the clarified butter and sweat the chopped garlic and onion until transparent. Remove from the heat and stir in the herbs, breadcrumbs, capers, mustard and olive oil. Season with salt and pepper.

3. Cut the tomatoes into slices. Wash the fish fillets, wipe them dry, season with salt and cut into portion-sized pieces.

4. Grease an oven-proof dish and arrange the fish portions in it. Coat lightly with pesto and cover with the tomato slices. Season with salt and freshly ground pepper. Cover the tomato slices with the herb mixture.

5. Bake the fish fillet on the second shelf of the oven for about 25 minutes.

Note: Redfish is also known as the Norway haddock, and cod or haddock fillets may be used instead. The pesto may be bought, or home-made as follows. Crush the leaves of a large bunch of basil with 2 tablespoons of pine nuts, 3 cloves of garlic and a pinch of salt in mortar. Stir in 125 ml/4 fl oz (1/2 cup) olive oil and 50 g/2 oz (1/2 cup) grated Parmesan. Pour into a screw-top jar and store in the refrigerator.