WORDS��AMY�GRIER��PHOTOGRAPHY��GETTY�IMAGES���NUTRITIONAL�INFORMATION��MELANIE�FLOWER�NATURAL�HEALTHCARENATURAL-HEALTHCARE�NET
F O O D
GOURMET ON T H E GO
THE HEARTY BUT HEALTHY
Whole baked
fish with lemon
potatoes
The prospect of cooking a whole fish
can be intimidating, but this fuss-free,
rustic recipe from Aussie maverick
Bill Granger makes it super simple. Try
it with sea bass, plaice or pollock for
a warming dinner-time treat. The herb
paste keeps the fish moist when it’s in
the oven and you can bake it all in one
dish to save on the washing up.
Cooking time 10 minutes to
prepare, 25 minutes to cook
Ingredients (serves 6)
2x 800g (or a 1.5kg) white
fish, cleaned and scaled
X Handful of coriander leaves
X 10 spring onions, chopped
X 1 tsp chilli flakes X 2 tbsp extra-virgin
olive oil X 1 tsp salt X For the lemon
potatoes: 1kg waxy potatoes X 3 tbsp
extra-virgin olive oil X 3 garlic cloves,
crushed X Salt and pepper X 125ml
fish or chicken stock X 3 tbsp 125ml
lemon juice X 100g pitted black olives,
chopped X Small handful of flat-leaf
parsley, finely chopped
Method Step 1: Preheat oven to
200˚C. Cut the potatoes into thick
slices and place in a roasting tray. Add
the olive oil, garlic, salt, pepper, stock
and lemon juice, and mix together with
your hands to combine. Bake for 25
minutes, stirring every 10 minutes.
Per portion:
Fat: 3.2g
Kcals: 322
Step 2: Make three slashes on each
side of the fish. Place on a baking tray.
Step 3: Blitz the other ingredients in a
processor. Spread the paste over each
side of the fish, rubbing into the slashes.
Step 4: Lower the oven to 180˚C and
put the fish in below the potatoes.
T HE I NDULG E R
Good things come to those who wait,
supposedly, which should make the
Lanson Gold Label 1999 champagne
exceptionally good
indeed. Just released
this month, this
premier vintage
is aged for 10 years
and is at its tasting
peak right now.
Clink. (£36.99
for a 75cl bottle,
available from
bibendum-wine.co.uk.)
Bake for 20 minutes or until cooked
through, adding the olives and parsley
to the potatoes for the last 5 minutes.
Serve at once, placing the fish on top
of the potatoes.
From Feed Me Now! by Bill Granger, out
now, published by Quadrille, £20
YES, CHEF
Avoid kitchen
nightmares with
Gordon Ramsay’s
new Professional
range. Made of
stainless steel, these se
SOMETIMES�ONLY�
FOOD�WILL�DO
THIS ONE-DISH
FISH RECIPE SAVES ON
CLEANING-UP TIME
food processors,
hand blenders
and coffee
makers are as
tough as the
man himself –
with the added
advantage that
you can stick
them in a cupboard when you’re
fed-up with the noise. Done! (From
£35, amazon.co.uk.)
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