Baked fish with watercress for your fancy?
A fish recipe you should try that will put all others to shame.
Switch your menu up this festive season with this light, baked fish with watercress sauce dish.
HTA School of Culinary Art thinks this would pair well with roasted potatoes and serves about four people. Give it a try and see the enjoyment this dish will give your guests.
Ingredients
- 40ml olive oil
- 30ml light soy sauce
- One large red roman/seabream freshly cleaned and washed
- Salt
- 250g small tomatoes, halved
- 40g fresh basil, shredded
- One garlic clove, crushed
- 20ml balsamic vinegar
- Freshly ground black pepper
Watercress sauce
- One garlic clove
- Three spring onions
- 250g watercress sauce, stems removed
- 40g fresh parsley
- 10g capers, rinsed
- 250ml sour cream
- 15ml red wine vinegar
- One egg, hard-boiled
- Salt
Method
1.Stir together 20ml of olive oil and soy sauce. Place the fish on a baking dish and cut vertical slashes into the fish, brush with olive oil mixture making sure that it also runs into slots and season.
2. Bake in a pre-heated 180°C oven until cooked about 30 to 40 minutes.
3. For sauce place the garlic, spring onion, watercress, parsley and capers in a food processor and pulse on and off until finely chopped.
4. Add the sour cream, vinegar and hard-boiled egg and process until just blended. Taste and add salt if necessary.
5. Place the remaining 20ml of the olive oil and tomatoes in a frying pan, add the basil, garlic, balsamic vinegar and season. Cook until the tomatoes are soft, stirring occasionally, about two minutes.
6. Place the fish on a serving platter drizzled with the sauce.
