Fish Baked with Feta Crumbs and served with Baked Agria Potatoes and Cos and Fennel Salad
Fish fillets are baked under a layer of crumbled feta, roasted almonds, panko crumbs, lemon zest, extra virgin olive oil and white wine, served with baked potato slices and a baby cos and fennel salad.
Ingredients
550g Agria potatoes, peeled and thinly sliced
5cm Sprig of rosemary
1 Bay leaf
90ml Extra virgin olive oil
400g Firm white fish fillets
30ml Dry white wine
100g Creamy feta, crumbled finely
30g Roasted unsalted almonds, finely chopped
40g Panko crumbs
1 Baby Cos lettuce, leaves detached from central stem
1 Small fennel bulb, stalks cut off, bulb halved, cored and thinly sliced
30ml White wine vinegar
100g Cherry tomatoes
10g Capers
3g Parsley, chopped
1 Lemon cut into wedges
Method
Preheat the oven to 200°C
Layer the potato slices into a small ovenproof dish. Place the rosemary and bay leaf on top and drizzle 2 tablespoons of the oil over everything
Season with salt, cover with foil and place in the oven for 45 minutes then uncover and bake a further 15 minutes until golden
Place the fish fillets side by side in a shallow ovenproof dish, and sprinkle the wine on top
Put the feta, almonds, Panko crumbs and 2 tablespoons of the oil into a bowl. Mix very well so that the oil is evenly distributed
Taste and season with salt and freshly ground black pepper. Sprinkle this mixture evenly over the fish
Place in the oven for 10-15 minutes or until the crumbs are browned and the fish just cooked
Meanwhile put the remaining 2 tablepsoons of oil, the Cos leaves, fennel, vinegar, tomatoes, capers and parsley into a bowl and mix well. Taste and season. This is the salad
Serve the fish with the potatoes and salad on the side