This is the perfect dish for people who love fish, but don't
like the smell that comes with cooking it. You'll need 2 x 750ml preserving
jars for this recipe available from kitchenware shops
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| Fish cooked in a jar with fennel and orange salad |
Serves 4
Fish cooked in a jar ingredients: 4 x 180g firm white fish
fillets (such as ling). 8 lemon thyme springs. 8 flat-leaf parsley sprigs. 2
tbs olive oil. 2 garlic cloves. 8 whole black peppercorns. 4 lemon slices. 2
tbs vinegar. 400g can cannellini beans, rinsed, drained
fennel and orange salad ingredients: 2 small fennel bulbs,
thinly sliced (a mondoline is ideal), fronds reserved Juice of 1/2 lemon. 2
oranges, peeled, sliced. 1 cup (120g) pitted kalamata olives. 1/3 cup flat-leaf
parsley leaves. 1/4 cup (60ml) extra virgin olive oil
Fish cooked in a jar with fennel and orange salad recipe:
Place 2 fish fillets in each jar, then divide the thyme parsley, olive oil
garlic, peppercorn, lemon slices and vinegar between the jars. Season with sea
salt, then close and seal. Bring a large saucepan of water to the boil.
Carefully place the jars in the pan, making sure the water comes at least
halfway up the sides. Reduce heat to medium-low and simmer for 20 minutes or
until the fish is opaque and juice cooked. Meanwhile, for the salad, combine all
ingredients in a large bowl, season with sea salt and freshly ground black
pepper and toss gently to combine. Carefully remove jars from the pan and stand
for 5 minutes. Divide the salad and cannellini beans among plates, then top
with fish and reserved fennel fronds
