Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud! With this recipe I used their chardonnay verjus to bring sweetness and zing to this one pot baked fish recipe.
BAKED FISH IN VERJUS
- Splash Mount Zero extra virgin olive oil
- 1 leek, white part sliced
- 2 cloves garlic, sliced
- Handful fennel, sliced
- Pinch Mount Zero pink lake salt
- 1 cup Mount Zero verjus
- 1 tomato, quartered
- Few sprigs of fresh thyme
- 4 kipfler potato, halved
- Fish stock, to cover*
- Pinch saffron
- Peel of 1 lemon
- 1 fillet salmon, halved
- 2 flat head tails
- Handful Mount Zero manzanilla olives
- Preheat oven to 180 degrees celcius
- Place an ovenproof pan over a medium heat and add a generous splash of olive oil. Add leek, garlic, fennel, a pinch of salt and cook until soft.
- Add verjus and stir.
- Arrange tomato, thyme, potato in the pan and cover half way with fish stock.
- Add a pinch of saffron and lemon peel and bake until potato is cooked through (20-30 minutes depending on your oven and the size of the potatoes).
- When potatoes are cooked, arrange fish on top, add olives and a good splash of olive oil. Season with salt and pepper and bake until fish is cooked (6-10 minutes depending on your oven and the size of your fish).
- Serve it as is, with a good crusty bread or bowl of warm quinoa.
*If you are making your own fish stock, boil a fish head with a few parsley stems, celery and peppercorns, strain through a fine sieve. Freeze any remaining stock.