Baked fillet of seasonal catch with pinhead oatmeal, served with
avocado, tomato, cucumber and olive timbale
by Wendy Gudgeon
Ingredients: (serves 2) 2 fillets of fresh fish
Rapeseed oil for brushing Juice and zest of ½ lemon
Method: • •
• Preheat the oven to 190%C/Gas 5. Place the fish on a baking sheet and brush with a little oil.
• Mix the oatmeal, lemon juice, zest and seasoning and spread on top. •
Timbale – while the fish is cooking: 2 Scottish tomatoes
1 ripe avocado 1 dsstspn. rapeseed oil salt and ground black pepper
• • • •
Blanch, skin and remove the pips from the tomatoes. Cut into dice. Dice the cucumber.
Remove the stone and peel from the avocado and dice. Roughly chop the olives.
• Mix all together in a bowl with the basil, oil and a little salt and pepper. • •
Shape on the plate with a ring mould.
Serve the hot baked fish alongside with a little creme fraiche flavoured with horseradish and a slice of lemon and dill garnish.
Wendy Gudgeon Tel: 01786 824487 Email:
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk
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Bake in the oven for 6 to 10 minutes. The fish is cooked when the flesh becomes opaque and flakes easily when tested with a fork
5 cm. length of cucumber 4 or 5 pitted black olives ¼ tspn dried basil
25g pinhead oatmeal pinch salt and pepper
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