200 g butter
4 shallots, peeled and finely diced
3 C of liquid fish stock
8 tomatoes, cored and diced
2 tbls of thyme, finely chopped
800 g of Ling, skinned and boned
2 spring onions cut into 5-cm sticks
400 g of pumpkin , peeled, cooked and diced large
400 g silverbeet, chopped
20 small black olives
2 tbls of capers
1/2 tsp Maldon sea salt
Twist black pepper
2 tbls extra virgin olive oil
1/2 C Italian parsley, finely chopped

 

 

1. Preheat and oven to 190 degrees Celsius. Place a saucepan on a medium heat, add the butter
and shallots. Add the fish stock, reduce this by half, to finish the sauce add the diced
tomato, thyme, salt and pepper.

 

2. Into a medium sized oven dish, arrange the spring onion, cooked pumpkin, silverbeet, olives
and capers. Place the Ling on the bed of vegetables, season with salt and pepper, pour the
shallot sauce over the fish and braise in the oven for 10 to 15 minutes. Finish the dish with
drizzled olive oil and Italian parsley.