Baked Fish

It's traditional to enjoy a meal of Fish or Seafood on Good Friday.
In this dish we use delicious Pearl Perch with sides of good fresh salsa and the versatile family favourite, couscous.

Ingredients
Labna
100ml Cows milk yogurt
10ml Double cream
2g Sea salt
2g Local Garlic crushed
20ml Ripe lemon juice

Salsa
500g Ripe Carnarvon Roman tomatoes
2g Greek saffron threads
200ml Freshly squeezed orange juice
Lake crystal Flake Salt
Ground black pepper

Baked Fish
4x150grams Pearl perch
5g Local garlic peeled
20ml Ripe lemon juice
60ml Njoi olive oil
Lake crystal flake Salt
Ground white pepper

Couscous
200g Couscous
20ml Njoi olive oil
40g Unsalted butter
Lake crystal flake salt
Ground white pepper

1 Lime zest

Method:
For the Labna mix all the ingredients in a bowl and hang in muslin cloth in fridge overnight. Next day take out of cloth and set aside ready to serve.

Put a Litre of hot water on to the stove to boil and add 20g of salt. Prepare the tomatoes for concasse by taking out the core and scoring the tip. Once water has boiled, place tomatoes into the water half at a time for 10 seconds then bring out and put them straight into ice bath.

Once cooled clean off the skin and seeds, then dice up roughly. Juice the oranges and pour juice into a pot and place on stove on medium heat to reduce down by 3/4, or until it becomes a glaze.

Heat another saucepan up gently with olive oil and add diced tomatoes and season to taste. Cook for about 8 minutes or until the tomato starts to break down and then add orange juice/glaze. Cook for a further 3mins and set aside in a warm place.

For the couscous but the steamer and bring to the boil. Soak the couscous for 10mins in a lot of cold water then drain with a fine sieve.

Place a clean cooking cloth in the steamer insert and put the couscous inside it spread evenly. Dice the butter and arrange it over the raw couscous.

Wrap it up and put into the steamer forking every 3 to 4 minutes till its cooked, which should take about 10 to 15 minutes.

Take out of the steamer and put onto a flat tray, then drizzle olive oil over it and season to taste. Using your hands rub the grains gently through your fingers so they don't stick together.

To bake the fish, pre heat the oven to around 200 degrees season it well and place into an oven proof pan, add the rest of the ingredients and cover with aluminium foil. Put in oven for around 8 to 10 minutes, then take out and let rest.

To serve place the lime zest finely chiffonade on the fish the place in a bowl plate. Mound a small portion of the couscous next to the fish and drizzle the warm sauce around it. To add the final touches dollop a teaspoon of labna.

You might even want to give the fish a good drizzle of good olive oil to finish.

Suppliers:
Njoi Fine Olive Oil