Preheat the oven to 210C.
Spice Roast Fish with Loaded Cottage Cheese by Chef Tom Walton
This Spice Roast Fish with Loaded Cottage Cheese & Grain Salad packs so much deliciousness & nourishment into a meal! Brancourts’ delicious & creamy cottage cheese is loaded with finely chopped veggies, pickles & herbs - the perfect partner to this sumac & fennel spiced baked fish.
4
Method
1.
2.
Place the fish onto a lined baking tray and drizzle with half the olive oil, season, and marinate with half the sumac and the fennel seeds. Set aside.
3.
In a bowl, combine the cottage cheese, spring onions, coriander, cornichons, fennel, radish, lemon, 1 tsp sumac, 1 tbsp olive oil, and season to taste. Set aside.
4.
Place the fish into the oven to bake for 12-15 minutes, until just cooked. Let rest for 2 minutes to finish cooking through on the tray.
5.
Heat the grains and add the currants and parsley.
6.
To serve, spoon some cottage cheese onto plates, top with grains, and the fish, and give a little drizzle of olive oil, extra lemon, and some fennel fronds if you have any.
7.
Enjoy!
Ingredients
2 x 300g snapper fillets, skin off
3 tbsp extra virgin olive oil
Salt & pepper
2 tbsp sumac
1 tbsp fennel seeds
500g of your preferred Brancourts Cottage Cheese
2 spring onions, finely sliced
Large handful of coriander, finely chopped
3 cornichons, finely sliced
½ small fennel, finely diced
3 radish, finely sliced
Zest and juice of 1 lemon
2 cups pre cooked grains
2 tbsp currants
Handful flat-leaf parsley, roughly chopped
Extra lemon to serve
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