Greek ling bake

Name: Greek ling bake
Cook time: 25
Yield: 4
Ingredients: 4 fillets of Ling 150g olives 2 chilli peppers 4 preserved lemons 4 cloves of garlic, roughly chopped Bunch of red grapes 50ml white wine 2 tbsp sundried tomato 4 tbsp olive oil 2 tsp harissa paste 2 tbsp capers 1 tbsp paprika 1 tbsp dried oregano 1 tbsp chopped parsley ½ pomegrate to garnish Pinch of sea salt flakes Chargrilled vegetables: 1 courgette, sliced and chargrilled ½ aubergine, sliced and chargrilled 2 red onions, roughly chopped and chargrilled ½ fennel bulb, sliced and chargrilled

4 people

Ingredients:

4 fillets of Ling

150g olives

2 chilli peppers

4 preserved lemons

4 cloves of garlic, roughly chopped

Bunch of red grapes

50ml white wine

2 tbsp sundried tomato

4 tbsp olive oil

2 tsp harissa paste

2 tbsp capers

1 tbsp paprika

1 tbsp dried oregano

1 tbsp chopped parsley

½ pomegrate to garnish

Pinch of sea salt flakes

Chargrilled vegetables:

1 courgette, sliced and chargrilled

½ aubergine, sliced and chargrilled

2 red onions, roughly chopped and chargrilled

½ fennel bulb, sliced and chargrilled

Method:

Preheat your oven to 200˚C. Start by chargrilling your vegetables in a ridged skillet or a bar-mark sandwich grill.
Then mix the chargrilled vegetables in a large bowl with all other ingredients except your fish – also retain half the oil and paprika to coat your fish. Toss the veg with your harissa, wine and herbs to coat evenly.
Transfer all ingredients into a roasting tray and place your ling drizzled with 2 tbsp of oil and dusted with paprika on the top. Roast in the oven for 15-20 minutes and serve warm. Season to taste.