This interesting way of cooking fish comes from Greg Malouf and Lucy Malouf’s book Saraban – A chef’s journey through Persia. We used Barramundi but any firm white fish would be suitable.
Preheat your oven to 180ºC (360ºF) and butter a baking dish just big enough for your fish fillets. In a bowl combine 140g (5 oz) of fresh bread crumbs, 140g (5 oz) of crush walnuts, ¼ of a cup of shredded flat-leaf parsley, ¼ of a cup of shredded tarragon or dill and 85g (3 oz) of melted butter. In another bowl whisk 240g (8 oz) of thick natural yoghurt with ½ a teaspoon of cornflour and 1 large egg. Stir in 1 finely diced shallot, 2 tablespoons of finely sliced chives, the juice of ½ a lime, 1 tablespoon of extra virgin olive oil and salt and freshly ground black pepper to taste. Season the fish lightly and arrange in the baking dish. Pour the yoghurt sauce over the fish and then place a generous layer of the crumb mix on each piece of fish. Bake for 15-20 minutes depending on the thickness of the fillets. Allow to rest and serve with rice and a salad of fresh herbs.
michelle picker cooks 