John Myers
Ingredients for 4 servings:
- 1 bunch parsley, flat
- 8 stalks of thyme
- 200 g date tomatoes
- 50 g black olives, pitted
- 5 bell peppers, yellow
- 4 wolffish fillets, approx. 160 g each, without skin
- n. B. Sea salt and pepper, mixed, from the mill
- n. B. garlic salt
- 1 organic lemon(s), zest and juice
- 100 ml olive oil
- 100 g almonds, chopped
- 1 tsp fennel seeds
- 200 ml dry white wine
- 60 ml Noilly Prat
- some oil for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
Preheat the oven to 190°C (top/bottom heat). Wash the parsley, pat dry, and roughly chop. Pick the thyme leaves. Wash the cherry tomatoes and cut into approximately 1 cm thick slices. Wash, trim, and finely dice the bell peppers. Place them in a lightly oiled baking dish along with the olives, tomatoes, and fennel seeds. Wash the fish, pat dry, and place on top of the vegetables. Season with salt and pepper and drizzle with a little lemon juice. Place the parsley, thyme, and lemon zest in a blender with the almonds and blend. Add enough olive oil to form a thick paste. Spread over the fish. Pour in the white wine and Noilly Prat and drizzle with the remaining oil. Bake in the preheated oven for approximately 25 minutes. Season the vegetables with salt and pepper and serve.
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