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Red mullet, lemon and artichokes with pangrattato
Red mullet, lemon and artichokes with pangrattato
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Italian-style fish fillets with pangrattato topping and homestyle vinaigrette.
Ingredients:
  • 260g day-old Italian-style bread, crusts removed, torn into small pieces
  • 1/4 tsp dried chilli flakes
  • 60ml (1/4 cup) olive oil
  • 6 globe artichokes
  • 2 lemons, 1 halved, 1 sliced
  • 8 x 80g red mullets or garfish, cleaned, filleted
  • 500.00 ml baby rocket
  • 40.00 ml chopped oregano
  • 40.00 ml finely chopped flat-leaf parsley
  • 1/2 clove garlic, finely chopped
  • 60ml (1/4 cup) lemon juice
  • 100ml extra virgin olive oil
Instructions:
  • Preheat the oven to 190C. Prepare the pangrattato by mixing bread, chili, 1 1/2 tablespoons of oil, and a pinch of sea salt on an oven tray. Bake for 15 minutes until toasted. Allow to cool before using.
  • Mix all the ingredients for salmoriglio, season to perfection, and let the flavors meld together.
  • Prepare the artichokes by trimming the stalks to 1cm, removing outer leaves until reaching pale leaves, cutting off the tops, leaving a 3cm base. Use a paring knife to trim the green from the base and stalk, then cut them in half and scoop out the choke. Rub the artichokes with one half of a lemon and place them in a bowl of water with the juice from the other lemon half.
  • Pat dry drained artichokes. Heat oil in a frying pan over medium heat. Cook artichokes, turning occasionally, for 8 minutes until golden. Pour in 125ml (1/2 cup) water, cover, and cook for an additional 10 minutes until soft. Remove from pan and set aside to keep warm.
  • Clean the pan and then heat the rest of the oil over high heat. Cook the fish, starting with the skin side down, for 30 seconds on each side or until it is just cooked through. Take the fish out of the pan, and then add lemon slices. Cook them for 15 seconds on each side until they are browned.
  • Combine sliced artichokes, rocket, and pangrattato in a bowl. Divide the mixture among plates, add lemons, top with fish, and drizzle with salmoriglio.

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