Be the first to Using rosemary, lemons, capers, and anchovies, this is the perfect recipe for white, meaty fish steaks like brill, halibut, or turbot. The wine is optional.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 handful fresh rosemary, leaves picked
- 6 Tablespoons (90ml) extra-virgin olive oil
- 4 (200g / 7ounces each) brill, turbot or halibut steaks
- Sea salt and freshly ground black pepper
- 2 large unwaxed lemons, finely sliced
- 1 large handful salted capers, soaked
- 8 good anchovy fillets
- A splash of white wine or Prosecco
Preparation:
Preheat the oven to 400 degrees F (200C / Gas 6). Bruise your rosemary in a pestle and mortar to bring out the flavour. Add extra virgin olive oil and scrunch together.
Pat half of this flavoured oil round the fish, season well and put into an earthenware dish or roasting tray. Lay four or five thin slices of lemon over each steak (slice these on a mandolin or use a very sharp knife). Sprinkle over your capers and drape over your anchovies. Drizzle with the remaining flavoured oil and bake in the preheated oven for around 15 minutes off the bone or 25 minutes on the bone.
Now you could splash a little wine in if you like. Remove from the oven and allow to rest, just like a steak, for 5 minutes. Sometimes I like to squeeze a little extra lemon juice over the fish so it can mix with the white creamy cooking juice and olive oil, making an amazing natural sauce. Great served with any steamed greens or a good crispy salad.
Yield: 4 servings
Recipe Source: Happy Days with the Naked Chef by Jamie Oliver (Hyperion)
Reprinted with permission.
Pat half of this flavoured oil round the fish, season well and put into an earthenware dish or roasting tray. Lay four or five thin slices of lemon over each steak (slice these on a mandolin or use a very sharp knife). Sprinkle over your capers and drape over your anchovies. Drizzle with the remaining flavoured oil and bake in the preheated oven for around 15 minutes off the bone or 25 minutes on the bone.
Now you could splash a little wine in if you like. Remove from the oven and allow to rest, just like a steak, for 5 minutes. Sometimes I like to squeeze a little extra lemon juice over the fish so it can mix with the white creamy cooking juice and olive oil, making an amazing natural sauce. Great served with any steamed greens or a good crispy salad.
Yield: 4 servings
Recipe Source: Happy Days with the Naked Chef by Jamie Oliver (Hyperion)
Reprinted with permission.
