Ingredients
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500g chat potatoes
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1 bunch lemon thyme
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1 lemon, rind finely grated, thinly sliced
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1/4 cup plain flour
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4 (150g each) firm white fish fillets (we used ling)
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1 garlic clove, thinly sliced
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olive oil cooking spray
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80g mixed salad leaves, to serve
Equipment
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Large bamboo steamer
Method
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1Place potatoes, in single layer, in a large bamboo steamer over a saucepan of boiling water. Steam potatoes for 15-20 minutes or until tender.
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2Meanwhile, remove leaves from 2 lemon thyme sprigs. Combine lemon rind, flour and half the lemon thyme leaves on a shallow plate. Coat both sides of fish fillets in flour mixture.
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3Using a sharp knife, cut through each fish fillet lengthways to form a pocket (do not cut all the way through). Fill each pocket with 1 lemon thyme sprig, a quarter of the lemon slices and a quarter of the garlic. Secure with toothpicks.
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4Spray a frying pan with oil and heat over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Place fish on plates. Sprinkle with remaining thyme leaves and season with pepper. Serve with potatoes and salad leaves.
Source: taste.com.au
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