Kataifi Crusted Cod

Cook time 30 minutes
Servings 4

Ingredients

4 x 200g thick fillets of blue eye cod, skin removed, pin-boned 
100g clarified butter
2 cloves of garlic, minced
2 sprigs of parsley, finely chopped 
2 tbsp capers, drained  
Zest of ½ lemon 
4 leaves of silverbeet/Swiss chard, stalks removed, leaves finely shredded
8-10 cherry tomatoes, cut in half 
125g kataifi pastry 
Salt and pepper

Kataifi Crusted Cod

Method

Tease the kataifi apart and coat with ¼ of the clarified butter. 

Preheat the oven to 190°C.

Add the garlic, parsley, lemon zest and capers to the remaining clarified butter and season with salt and pepper. Add the silverbeet and tomato to a large bowl, pour three tablespoons of the butter mixture over the top and toss to coat. Separate into four bundles and place on a baking paper-lined tray. 

Season the fish with salt and pepper and brush with the flavoured butter. Rest a fillet on each bundle of swiss chard. Place small bundles of kataifi on top of each fish fillet. 

Bake in the oven for 15-20 minutes or until the fish is cooked through and the kataifi is golden brown.