VERJUS BAKED FISH HOT POT

Cle-ann, Serves 4

Ingredients

Splash Mount Zero extra virgin olive oil
1 leek, white part sliced
2 cloves garlic, sliced
Handful fennel, sliced
Pinch Mount Zero pink lake salt
1 cup Mount Zero verjus
1 tomato, quartered
Few sprigs of fresh thyme
4 kipfler potato, halved
Fish stock, to cover*
Pinch saffron
Peel of 1 lemon
1 fillet salmon, halved
2 flat head tails
Handful Mount Zero manzanilla olives

Method

1. Preheat oven to 180 degrees celcius

2. Place an ovenproof pan over a medium heat and add a generous splash of olive oil. Add leek, garlic, fennel, a pinch of salt and cook until soft.

3. Add verjus and stir.

4. Arrange tomato, thyme, potato in the pan and cover half way with fish stock.

5. Add a pinch of saffron and lemon peel and bake until potato is cooked through (20-30minutes depending on your oven and the size of the potatoes).

6. When potatoes are cooked, arrange fish on top, add olives and a good splash of olive oil. Season with salt and pepper and bake until fish is cooked (6-10 minutes depending on your oven and the size of your fish).

7. Serve it as is, with a good crusty bread or bowl of warm quinoa.

Print
A delicious and nutritious, one pot dinner.

Recipe Ingredients from the Mount Zero Range

Top