Lemon Fillet
Lemon and Herb Crusted Fillet on Pickled
Vegetables
Recipe by Jax Hamilton
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serves 2
1 lemon, zested
1/2tsp ground black pepper
1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
1 garlic clove, finely chopped
1 tsp Lupi Olive oil
1/2 cup fresh breadcrumbs
1 small red emperor fillet or other white fish, skin on
2 baby carrots
2 baby purple carrots
1 onion, cut into quarters, one quarter finely diced
1 red capsicum, very fine julienne
1 red chilli, finely sliced
2 tbsp red wine vinegar
1. In a mixing bowl, combine, lemon zest, black pepper, dill,
parsley, garlic, Lupi Olive oil and breadcrumbs. Mix well and use
this to make a crust on the fish. Place the fish under a hot grill
until crust is golden and fish is cooked to your liking.
2. Bring a small saucepan of salted water to the boil and par-boil
the carrots and three quarters of the onion. Refresh under cold
water, then slice the carrots diagonally.
3. Place a small saucepan over high heat and add a little Lupi
Olive oil. Add the onion and fry until soft. Add the capsicum and
carrots, then add the red chilli and vinegar. Season to taste
& cook until the tartness of the vinegar is removed,
approximately five minutes.
4. To serve, place pickled vegetables in a bowl and place fillet on
top.
This recipe is untested in the MasterChef kitchen.
