A Margaret Fulton recipe........



Baked Fish Fillets with Pine Crust

Ingredients

* ½ cup pine nuts, finely chopped
* 1¼ cups fresh breadcrumbs
* 1 cup Black olives, pitted and finely chopped
* 5 spring onions, finely chopped
* 1 tsp dried tarragon
* ½ cup olive oil
* salt, to taste
* 10 white fish fillets
* Juice of 2 lemons
* 1/2 cup dry white wine
* 1 red onion, sliced
* 500g baby spinach leaves
* 2 cups tomatoes, peeled, seeded and diced

Preparation time: 20 minutes Cooking time: 10 minutes

Servings : 10

Directions:

1. Preheat oven to 220 degrees celsius. Combine pine nuts and breadcrumbs
in a bowl. In a separate bowl, combine olives, spring onions and tarragon.
Stir in 1/3 cup of the olive oil to make a spreadable paste. Season with
salt to taste.

2. Lightly oil a large baking dish with the remaining olive oil. Spread one
side of each fish fillet with about 2 tsp of the olive paste and lightly
press some of the breadcrumb mixture on top. Place fish, crumb-side up, in
baking dish and carefully pour the lemon juice and wine around the fish.
Bake for 6-10 mins, depending on the variety and thickness of the fish.

3. Meanwhile, heat remaining olive oil in a large frying pan and sauté
onion until soft. Add spinach and tomatoes and cook until spinach wilts.
Season to taste.

4. Spoon vegetables onto a serving platter. Top with fish and serve.


--
Peter
Tasmania
Australia