Whitefish Traybake with Black Garlic Rouille
A Spanish influenced fish traybake with black garlic and a saffron infused rouille.
Ingredients
- 4 fillets of white fish, eg hake Mixed ratings!
- 1/2tbsp black garlic paste
- .
- For the black garlic chorizo crumb:
- 100g chorizo, diced
- 6 cloves black garlic
- 100g breadcrumbs
- 4tbsp chopped parsley
- Zest of 1 lemon
- .
- For the black garlic rouille:
- 1 tbsp white wine vinegar
- 1tbsp boiling water
- Pinch of saffron
- 2 slices white bread, crust removed and diced
- 2 cloves white garlic
- 4 cloves black garlic
- 2 large egg yolks
- Pinch Cayenne pepper
- 125ml olive oil
- salt to taste
- .
- For the traybake:
- 2 tsp smoked paprika
- 2 cloves white garlic, crushed
- 6tbsp olive oil
- Zest of 1 lemon
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 large red peppers, deseeded and sliced
- 2 large courgettes, cut into chunks
- 2 large red onions, peeled & cut into wedges
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 x 400g tin of cannellini or butter beans – drained and rinsed
- 100ml sherry
- 250g cherry tomatoes
- 6 cloves black garlic – chopped
Method
Start by making the black garlic chorizo crumb – put the chorizo and black garlic cloves into a small food processor, pulse until the mixture is finely chopped. Put the chorizo mix into a bowl then add the breadcrumbs, parsley and lemon zest.
Pat the cod loin with kitchen towel to remove any excess moisture, smear a little black garlic paste over each loin then press the black garlic chorizo crumb mixture on top of each cod loin. Put in the refrigerator until ready to cook.
Next make the Rouille* – in a small bowl mix the vinegar, water and saffron. Put the vinegar mixture, bread, white garlic, black garlic, egg yolks and cayenne pepper into small food processor. Blend until combined. With the motor running drizzle in the olive oil a little at a time. Season well with salt. Put in the refrigerator until ready to serve.
When ready to cook, preheat the oven to 200C/180Cfan/Gas6.
Prepare the traybake – put the smoked paprika, white garlic, dried thyme, olive oil, lemon zest, salt and pepper into a large bowl. Whisk the ingredients together. Add the peppers, courgettes, red onions fresh thyme and rosemary. Mix well to coat the vegetables and herbs in the oil mixture.
Arrange the coated vegetables in a single layer in a roasting tin, large enough to hold all the ingredients. Roast in the oven for 20 minutes, tossing occasionally. After 20 minutes, add the beans and sherry to the vegetables, give everything a good shake and roast for another 10 minutes.
After 10 minutes remove the roasting tin from the oven, stir the tomatoes and chopped black garlic through the roasted vegetables, check again for seasoning.
Put the crumbed cod loins on top of the vegetables in the roasting tin. Drizzle each fish fillet with olive oil. Put back in the oven for a further 15 minutes or until the fish is cooked through.
To Serve
Serve with warm bread, a simple green salad and black garlic rouille. Accompany with lemon wedges for squeezing over.
Warning: The Rouille uses raw eggs & isn't suitable for the elderly, pregnant women, children or people with a compromised immune system