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
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.