Wild Herb Crusted Toothfish with Roast Tomato Sauce by Neil Perry
Rated 5.0 stars by 1 users
Cuisine
Seafood
Author
Neil Perry
Servings
4
Prep Time
60 minutes
Cook Time
35 minutes
A gourmet, eco-conscious creation by chef Neil Perry. Featuring MSC-certified sustainable toothfish with a vibrant wild herb crust and a rich, slow-roasted tomato sauce.
Ingredients
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4 x 180g portions MSC-certified sustainable Toothfish
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1 lemon, quartered
For the Wild Herb Crust
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2 tbsp extra virgin olive oil
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½ brown onion, finely diced
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2 garlic cloves, finely diced
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80g fresh breadcrumbs
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2 tbsp chopped fresh ginger
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1 tsp coriander seeds, roasted and roughly pounded
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3 tbsp chopped coriander leaves
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3 tbsp chopped flat-leaf parsley
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3 tbsp chopped chives
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1 tbsp grated lemon zest (no pith)
- Sea salt and freshly ground black pepper
- 90g unsalted butter, softened
For the Roast Tomato Sauce:
- 10 vine-ripened tomatoes, cores removed
- 150ml extra virgin olive oil
- 100ml red wine vinegar
- ½ bunch tarragon, finely chopped
- ½ bunch thyme, finely chopped
- Sea salt and freshly ground black pepper
- Pinch of sugar (optional, to taste)
Directions
Roast Tomato Sauce
Preheat oven to 150°C (300°F). On a tray, combine tomatoes, oil, vinegar, herbs, salt, and pepper. Roast for 30-40 mins until skins blister.
Remove skins with tongs and discard. Pass tomatoes and pan juices through a food mill into a saucepan.
Simmer sauce on low heat for 45 mins. Add a pinch of sugar if too tart.
Herb Crust
Increase the temperature of the oven to 200°C (400°F)
Heat oil in a pan. Cook onion and garlic for 5 mins until soft. Transfer to a bowl.
Add breadcrumbs, ginger, coriander seeds, all fresh herbs, and lemon zest. Mix thoroughly, then add the butter and mix again; it should start to come together.
On a chopping board, squash the mixture into a square that is just bigger than the fish fillet.
Toothfish
Place fish portions (presentation-side down) onto the crust. Cut into four individual, crusted portions.
Turn portions crust-side up in a roasting tin. Add ½ cup water to the tin. Bake at 200°C (400°F) for 15 mins, or until a skewer slides easily into the fish. Remove the tin from the oven.
Spoon warm tomato sauce onto plates. Top with a fish portion. Squeeze fresh lemon juice over the crust. Serve immediately.