Fishing Knowledge Hub

The ‘Tian’ is actually the Provençal name for earthenware baking dish in which the dish is cooked. Use any Gratin or baking dish. I enjoy the opportunity of foraging in the back of the kitchen cupboards for forgotten baking dishes seldom used. The earthenware dishes previously produced from Temuka Pottery are a favourite of mine for this style of dish. A small roasting dish could be used especially if the dish is finished on a barbecue.

Ingredients:

• 1 trout or salmon (1kg is a good size) filleted and pin-boned, skin on.
• 2 red onions (360g)
• 4 courgettes (600g)
• 1 medium sized eggplant (350g)
• 6 ripe tomatoes (1kg)
• 4 cloves of garlic (15g)
• Virgin olive oil
• Tbsp chopped fresh thyme (a sprinkle of dried mixed herbs is fine)
• Salt and pepper grinder to season

Instructions:

1. Prepare the vegetables, keeping them in separate containers. Slice the onions, chop the garlic. Slice the eggplant, tomatoes and courgettes into thin slices; season the courgettes and eggplant with salt and ground pepper. Fry the onions and garlic in a little olive until they are softened.
2. Spoon the onions into your chosen baking dish then lay the tomatoes, eggplant and courgettes in overlapping slices on top. Feel free to choose any pattern you favour. Sprinkle over a generous portion of olive oil and bake in oven set at 200˚C for around 40-45 minutes, the juices should be evaporated and the dish should visually be well cooked.
3. The trout or salmon fillets in the meantime have been seasoned both sides with a good grind of salt and kept covered skin side up. (Salting the skin will make the skin crisp when grilled.)
4. Turn your oven onto grill; sprinkle the thyme onto the tian then place on the fillets. Cook around 10 minutes or until the skin is crisp. Serve with a fresh salad and a slice of lemon.
5. The Tian of vegetables could be made in advance and reheated.
6. The dish could be made using a hooded barbecue.

Chef: Tony Smith, Riversmiths NZ, Photographer: Tony Smith

Meunière; in the manner of a millers wife, lightly dusted with flour.

The trout and three ingredients plus seasoning, it doesn’t get much easier and yet there is a technique to this recipe that makes it a dish that good cooks still love to put together well.

This is a method of cooking that suits our holiday season perfectly and with a lemon and a few herbs taken up river one that can make a great meal cooked in a river hut. This method can be used with many other fish species, especially those we catch in our rivers and around river estuaries. 

Ingredients:

• 4 nice fresh trout fillets
• ½ cup of flour mixed with ½ tsp salt and ¼ tsp white pepper
• 20mls olive oil
• 60g butter (cut into 20g and 40g portions)
• ¼ cup freshly chopped parsley
•  Squeezed juice of one lemon (50ml)
• A grind of pepper
• A little salt

Instructions:

1. Pre heat your oven to 110˚c to heat plates and to keep your cooked trout warm.
2. Heat a frying pan. Put the oil and 20g of the butter into the pan and continue to heat until the butter starts to ‘sizzle’.
3. Pass the trout fillets through the seasoned flour and lay into the pan, rounded sides of the fillets face down. Fry gently for a couple of minutes then using a spatula turn over and cook a couple of minutes on the other, take out of the pan and keep warm on an oven tray. You may need to cook two fillets at a time depending on the size of your pan. Timing is the key to a good meunière sauce.
4. When the fillets are cooked, place them onto a serving dish or four serving plates.
5. Tip off any excess oil from the pan and place the pan back on to the heat.
6. Add the remaining butter and cook, swirling the pan, until the butter foams then begins to turn to a nut brown colour. Lift the pan off the heat, add the parsley and then the lemon juice, swirling the pan to mix the juices into a sauce that is poured or spooned immediately over the trout fillets.
7. Sprinkle over a few salt flakes and a grind of pepper.
8. Serve with new potatoes and a simply cooked green vegetable or a salad or just some bread and butter.

Chef: Tony Smith, Riversmiths NZ, Photographer: Tony Smith

A nice way to serve these is self help style; that is line up the prepared fillings or toppings and let everyone put together their own. From a small trout you will make around 10-12 tacos

Ingredients:

• 500gms
• The pin boned fillets from a small trout
• A packet of smaller tortilla wraps
• 1 fresh lime 2 radishes (sliced and cut into thin strips)
• 2 tomatoes (seeds removed and diced)
• ½ a small red onion (finely diced)
• 1 avocado
• 2 cups sliced lettuce
• 2 jalapeño pepper (optional) (finely dice)
• A little olive oil
• 60mls mayonnaise (good quality shop bought is fine)
• A handful of fresh coriander (chopped)
• Salt and black pepper to season

Instructions:

1. Assemble all of the ingredients into small containers so that the tacos can be quickly assembled.
2. Cut the trout into cigar sized pieces.
3. Heat your barbecue. Season and cook the fillets on the flat plate of the barbecue. They will only take a minute or two to cook, keep warm.
4. Then with a pair of tongs place the tortillas onto the open barbecue bars, turn them over, take care not to overcook as you don’t want them to be crusty.
5. Make up the tortilla and serve on a large rustic dish or invite all to make their own.
6. Probably the best order of ingredients is a little lettuce, slices of avocado, optional jalapeños, the trout, tomatoes, mayonnaise, radish and coriander but remember anything goes here, mint, cucumber, gherkins, rocket, it’s about freshness, taste and texture. 

Take it to a ‘bring your own plate’ summer gathering and you’ll be sure to make the Christmas card list!

Serves:

6 - 8

Fish

Ingredients:

• 1 whole salmon side, deboned
• 1 Tbsp soft brown sugar
• Fig balsamic vinegar
• 1 Tbsp flaky sea salt

Glaze

Ingredients:

• 1 Tbsp soft brown sugar
• 1/2 cup white wine vinegar
• 1/2 cup water
• 10 strawberries, quartered
• 2 Tbsp fig balsamic vinegar
• Zest of 1 lemon

To Serve:

• Salads or greens

Instructions:

1. Place salmon into a large oven dish and rub the brown sugar over the fillet. Next drizzle the fig balsamic and sprinkle the flaky sea salt evenly over the flesh. Cover the dish and place in the fridge overnight.
2. The next day, in a bowl, dissolve the brown sugar in the white wine vinegar and water. Add the strawberries to this pickling solution and allow to soak for 1 hour 30 minutes.
3. Preheat the oven to 170C. Place the salmon onto baking paper skin-side down. Drain the soaked strawberries and transfer them into a bowl and coat them with fig balsamic. Carefully place them over the salmon with a sprinkle of lemon zest. Place into the oven for 20 minutes.
4. Serve with an array of side salads.

Chef: Angelo Georgalli / Photographer: Sally Greer

This Greek-style mezze platter is a perfect light meal everyone can enjoy.

Halloumi

Ingredients:

• 4 slices halloumi, 1cm thick
• 2 pinches of coarse black pepper

Salad

Ingredients:

• 4 handfuls of rocket leaves
• 1/2 lemon, juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp pomegranate molasses
• Seeds of 1/2 pomegranate
• Pinch of salt
• Pinch of pepper

Instructions:

1. Preheat the oven on grill to 200C.
2. Take your two salmon fillets and slice them down the centre from head to tail, dividing into 4 strips.
3. Skewer your salmon fillets by folding them back on themselves as you push them through the skewer. Season with salt and pepper.
4. Place the salmon skewers (skin-side facing down) over oiled baking paper and drizzle olive oil, honey, lemon juice and dill over each skewer. Place the salmon in the oven to grill for about 10 minutes, turning halfway through the cooking process. Take out of the oven to rest while you plate up the salad.
5. Roast the grapes in an oven dish with a drizzle of olive oil, balsamic glaze, salt and pepper, for 5 minutes or until blistered.
6. In a hot pan, brown the halloumi on both sides and sprinkle with coarse black pepper.
7. In a large bowl, add fresh rocket leaves, lemon juice, extra virgin olive oil, pomegranate molasses and pomegranate seeds. Toss through and season the salad with salt and pepper.
8. Plate up the salmon skewers, halloumi, grapes and salad on a platter for everyone to help themselves.

TIP: DO NOT salt the halloumi, it is naturally preserved in brine water so no extra salt is needed!

Chef: Angelo Georgalli / Photographer: Sally Greer

Great for lunch or as a BYO plate for BBQ gatherings.

Serves:

2

Fish

Ingredients:

• 30g butter
• 3 handfuls of baby spinach
• 3 pinches of salt
• 3 pinches of pepper
• 1/4 cup mascarpone cheese
• 8-10 sheets of pre-made filo pastry
• Melted butter or olive oil for brushing
• 2 salmon fillets, (tail end) skin removed
• 12 asparagus spears, fresh or tinned
• 30g melted garlic butter
• 2 pinches of salt
• 2 pinches of pepper

Sauce

• Lemon & Dill Hollandaise Sauce (see separate recipe)

Instructions: 

1. Preheat the oven to 170C.
2. Into a hot pan add the butter and spinach with salt and pepper. Stir the mascarpone cheese into the spinach and butter until it’s melted. Remove from heat and set aside.
3. Brush the pastry sheets with melted butter or olive oil, stack them and place one of the salmon fillets in the centre. Brush the fillet with melted garlic butter and sprinkle with salt and add pepper. Layer half the creamed spinach on top of the salmon fillet, add half of the asparagus spears. Repeat with another layer of salmon, creamy spinach and asparagus, season with salt and pepper to finish.
4. Carefully fold the filo pastry over the top of the salmon filling and roll the filling with the pastry wrapping around it to form a parcel. Pinch the ends of the pastry closed.
5. Place the salmon parcel into an oven dish lined with baking paper. Brush the pastry with garlic butter.
6. Place in the oven and cook for 35-40 minutes or until the pastry has turned golden brown. Turn off the oven and let it rest in the oven for a further 5 minutes.
7. To serve, cut the parcel in half and drizzle with the hollandaise sauce.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves:

200ml

Ingredients:

• 3 egg yolks
• 1/2 Tbsp white vinegar
• Pinch of lemon pepper
• 150g melted butter
• Zest of 1/2 lemon
• 6 drops lemon juice
• 1 Tbsp fresh dill, roughly chopped

INSTRUCTIONS:

1. In a saucepan, bring to the boil 2 cups of water. Using a stainless steel or glass bowl, combine the egg yolks, vinegar and lemon pepper. Position the bowl so the base is sitting in the saucepan of hot water and whisk the egg yolks until they begin to thicken. Slowly add melted butter to the egg mixture, whisking as you go.
2. Add the lemon zest, juice and dill, and stir until the sauce is the consistency of runny custard. Remove the bowl from the saucepan and serve.

Chef: Angelo Georgalli

Serves:

6 - 8

Fish

Ingredients:

• 1 whole salmon side, filleted, skin on
• 1 Tbsp flaky salt
• 2 Tbsp pomegranate molasses
• 40g Middle Meats East
• Crumbed Rub (see separate recipe, double the recipe)
• Seeds of 1/2 pomegranate
• 1 tsp olive oil
• 1 tsp black sesame seeds
• Pinch of salt

To Serve

• Salads or greens

Instructions:

1. Preheat the oven to 160C.
2. Take one whole side of filleted salmon. Sprinkle the flesh with flaky salt and drizzle with pomegranate molasses.
3. Spread the crumbed rub over the whole fish fillet, patting down in place using your fingers. Place in the oven for 25 minutes or until the crumb is golden brown.
4. To make a simple dressing: over a bowl, use your fingers to break apart the pomegranate, removing the white flesh and keeping the seeds. Add the olive oil, black sesame seeds and a pinch of salt. Mix together and place over the salmon.
5. Serve with salads.

TIP: For this dish and other dishes where you’re not eating the skin, there is no need to descale the fish.

Chef: Angelo Georgalli / Photographer: Sally Greer

Makes:

25g

Ingredients: 

• 2 tsp panko breadcrumbs
• 1 tsp pistachios, crushed
• 1 tsp black sesame seeds
• 1/4 tsp ground coriander seeds
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• 1/4 tsp dried mint
• 3 pinches of salt
• 3 pinches of pepper

Instructions:

1. In a bowl, mix all the ingredients together.
2. Store in an airtight container. Easy as that!
3. Use as a crumb or rub to complement fish and game birds for a Middle Eastern flavour.

Serves

4

Couscous

Ingredients

• 200g Israeli couscous
• Water for boiling
• 1 Tbsp olive oil
• 4 cloves garlic, sliced
• Pinch of ground cumin
• Pinch of fennel seeds
• Pinch of black pepper
• 15 black grapes, halved
• 1 tsp pomegranate molasses
• 2 handful of parsley, destalked and finely chopped
• 3 spring onions, finely chopped
• 200g cherry tomatoes, halved
• 1/2 cucumber, roughly chopped
• 1 Tbsp fresh dill, roughly chopped
• 2 Tbsp fresh mint, roughly chopped
• 1 Tbsp black sesame seeds (optional)
• 1 Tbsp roasted pistachios (optional)
• Salt & pepper

Fish

Ingredients:

• 1 whole side salmon, descaled and deboned
• 2 Tbsp olive oil
• 1/4 tsp whole fennel seeds
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp coriander seed
• 1 Tbsp fresh dill, chopped
• 2 pinches of salt
• 3 pinches of ground black pepper
• 3 pinches of black sesame seeds
• 10 mint leaves, chopped

Instructions: 

1. Put the couscous in a pan and add enough water to cover it by 5cm and boil for 10-15 minutes.
2. Drain and run cold water over the couscous to cool. Transfer into a bowl and mix the olive oil through the couscous to prevent it from clumping.
3. In a hot frying pan brown the garlic, cumin, fennel seeds and pepper in olive oil until golden brown.Transfer from the pan into a small bowl and set aside to cool. Using the same hot frying pan, toss the grapes over the heat until blistered. Finish by drizzling over the pomegranate molasses to glaze them.
4. In a large bowl, place both the blistered grapes and sautéed garlic and spices. Add the chopped parsley, spring onions, tomatoes, cucumber, lemon zest/juice, dill, mint, sesame seeds and pistachios, and combine with the couscous. Gently mix through all the ingredients, seasoning with salt and pepper.
5. Take your salmon fillet and cut into 2.5cm cubes with skin on. Place into a large bowl with the olive oil and add all the other fish ingredients. Mix together.
6. Skewer the marinated salmon on soaked bamboo sticks, 4-5 pieces per skewer. Sprinkle with salt and barbeque for 2-3 minutes on each side.
7. Serve the salmon skewers with the couscous.

TIP: Remember to soak the bamboo skewers in water a couple of hours before barbequing so they don't burn.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves:

4

Fish

Ingredients:

• 400g salmon fillet, cubed and skin on
• 2 Tbsp olive oil
• 4 cloves garlic, chopped
• 8 cherry tomatoes, halved
• 8 asparagus spears, cut into
• 2.5cm pieces
• 1 Tbsp capers
• 1/4 tsp cracked pepper
• 2 pinches of flaky salt
• Juice of 1/2 lemon
• 250g mascarpone cheese

Pasta

• 500g fresh fettucine
• 2L water
• Pinch of salt
• 1 tsp olive oil
• 2 Tbsp olive oil

To Serve

• Parmesan, grated
• Fresh herbs, chopped
• Handful of pine nuts
• Salmon roe (options)

Instructions:

1. In a large hot pan, use olive oil to lightly brown the garlic, cherry tomatoes and asparagus. Add the capers. Lower the heat and place the salmon cubes skin-side down into the pan to sear. Sprinkle cracked pepper and flaky salt over the salmon, cooking for 3-5 minutes until the skin is crispy. Squeeze the lemon juice over the fish, add the mascarpone cheese and stir in, turning over the salmon pieces. Simmer for 5-7 minutes. When the mascarpone turns a light golden colour it’s ready to remove from the heat.
2. In a large saucepan, bring the water to the boil. Add the fresh fettucine with a pinch of salt and 1 teaspoon of olive oil. Boil for approx. 3 minutes.
3. Drain the pasta and return to the saucepan, stirring in 2 Tbsp olive oil.
4. Serve the creamy salmon sauce over the pasta with a sprinkle of parmesan, herbs, pine nuts and salmon roe.

TIP: If you can’t get fresh fettucine, just use dried.

Chef: Angelo Georgalli / Photographer: Sally Greer

Makes

2 x 230ml

Fish

Ingredients

• 1 trout (2 fillets), skin on
• 1 bay leaf, halved
• 2 cloves garlic, peeled

Brine

Ingredients

• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tsp soft brown sugar
• 1 tsp kosher salt
• 4 fronds fresh dill
• 10 gourmet peppercorns
• 1/4 tsp whole mustard seeds

Instructions: 

1. Sterilise 2 pickling jars and lids by boiling for 15 minutes. Then dry them in a hot oven for 10 minutes.
2. Tightly roll your fish fillets from tail to head with the skin showing. Drop or push each fillet into a jar (depending on the jar size). The idea is to remove as much air in the jars as possible by tightly packing the jars with the fillets. Place half a bay leaf and 1 whole clove of garlic into each jar.
3. To make the brine, in a saucepan add all the brine ingredients, bring to the boil and return to a simmer. Stir and simmer for 2 minutes. Remove from the heat, allow to cool for a few minutes and then pour the brine solution evenly between the jars. Tightly screw the lids on the jars.
4. In a pot, submerge the jars, covering them with 5cm of cold water. Bring to the boil, and boil for a minimum of 3 hours.
5. Turn off heat and allow the water to cool to a manageable temperature then carefully remove the jars from the saucepan and let rest on a tea towel to cool completely.
6. Store in a cool dry place.
7. Tastes great on a cracker!

TIP: If you’re reusing any bottling/pickling jars and lids just make sure they’re in good condition before use. Nobody wants trout brine juice leaking everywhere!

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves

2

Potatoes

Ingredients:

• 14 new potatoes, halved
• 3 pinches of salt

Fish

Ingredients:

• 2 trout fillets
• 75g butter
• 5 anchovies
• 2 cloves garlic, sliced
• 1 tsp capers
• 2 Tbsp parsley, chopped
• 1 Tbsp dill, chopped
• Juice of 1/2 lemon
• 2 Tbsp white wine
• 3 Tbsp cream
• 2 pinches of gourmet cracked peppercorns

To Serve

• Cracked peppercorns
• Fresh parsley

Instructions:

1. In a saucepan, bring enough water to the boil to cover the potatoes, and boil until they are cooked through.
2. While the potatoes are cooking, in a hot frying pan, pan-sear the 2 trout fillets skin-side down in butter for about 3-5 minutes, adding the anchovies, garlic, capers, parsley and dill. Once the skin is crispy, squeeze lemon juice over the fish, flip it over and cook the other side for about 1 minute with the white wine. Remove the fish from the frying pan and set aside.
3. Once the potatoes are cooked, drain and add them to the hot frying pan. Pan-sear, tossing them through the herb infused anchovy butter. Add the cream and simmer for about 5 minutes or until the sauce thickens.
4. Serve with cracked peppercorns and parsley over the fish and creamy potatoes.

TIP: Place the trout skin-side down in the hot pan to create a lovely crispy skin.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves:

2

Fish

Ingredients:

• 1/2 Tbsp salted capers
• 1/2 tsp oregano, chopped
• 1/2 tsp parsley, chopped
• 1/2 tsp rosemary, chopped
• 2 pinches of lemon pepper
• 1 Tbsp panko bread crumbs
• 1 trout fillet, skin on
• 3 Tbsp olive oil

Dressing

Ingredients:

• 1 Tbsp white wine vinegar
• Juice of 1/2 lemon
• 2 Tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• 2 basil leaves, finely chopped

Salad

Ingredients:

• Handful of asparagus spears
• 200g heirloom (or cherry) tomatoes, quartered
• 1/4 red onion, sliced
• 10 basil leaves
• Salt & pepper

Instructions:

1. Preheat the oven on fan grill to 180C.
2. In a bowl mix together the salted capers, fresh herbs, lemon pepper and panko crumbs.
3. Cut your fillet in half from head to tail, creating 2 narrower pieces. With the trout placed skin-side down, sprinkle the herbed crumb over the flesh and pat firmly with your fingers.
4. In a large hot oven-proof frying pan, add 2 Tbsp of olive oil and place the fish skin-side down. Drizzle an extra tablespoon of oil over the crumbed fillets. Pan-fry the fish for about 5 minutes until the skin is crispy (DO NOT turn the fillets over). Place the fillets in the oven to finish cooking under the grill for 10-12 minutes.
5. In a small bowl, add white wine vinegar, lemon juice, extra virgin olive oil, balsamic glaze and chopped basil. Mix thoroughly.
6. Take a handful of asparagus spears, chop into bite size pieces and drop into boiling water for 1 minute. Drain then cool.
7. In a bowl add the asparagus, tomatoes, red onion, basil leaves, salt and pepper. Toss through the dressing, coating the vegetables.
8. Serve with the crumbed trout.

TIP: If you don’t have panko bread crumbs you can grate some slightly stale bread from the pantry instead.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves

4

Fish

Ingredients

• 150g smoked trout fillets (1 fish)
• 3 Tbsp olive oil
• 1 sweet pepper, sliced
• 8 cherry tomatoes, halved
• 1/4 red onion, sliced
• 2 cloves garlic, sliced
• 1/2 cup tomato passata sauce
• 5 eggs
• 1/4 tsp ground cumin
• 1/4 tsp ground smoked paprika
• 1/4 tsp ground turmeric
• 1/4 tsp ground coriander
• 1/4 tsp cracked black pepper
• 1/4 tsp salt
• 1 Tbsp fresh parsley, chopped
• 1/2 Tbsp fresh coriander leaves, chopped

To Serve

• Pita bread

Instructions:

1. Preheat the oven to 160C.
2. Use a fork or your fingers to separate the trout flesh from the skin. Remove bones as you go. Set aside your fillet flakes in a bowl.
3. In a hot skillet, use 2 Tbsp olive oil to saut. the sweet pepper, cherry tomatoes, red onion and garlic for about 3 minutes or until golden brown. Transfer into a bowl and set aside.
4. Add 1 Tbsp oil to the same hot skillet. Lower the heat. Add the tomato passata sauce to the pan and crack the eggs on top. In a bowl combine all the spices and salt together, and sprinkle over the eggs and sauce.
5. Now gently return the sauteed vegetables to the skillet, being careful not to cover the egg yolks.Sprinkle the fresh parsley and coriander over the dish and add the trout fillet flakes on top, all the while keeping the egg yolks exposed.
6. Place in the oven and bake until the eggs are cooked to your liking.
7. Serve with warmed pita bread.

Serves:

4

Fish

Ingredients:

• 1 large whole trout, head removed, gutted, skin on and descaled
• 4-6 pinches of flaky salt
• 50ml pomegranate molasses
• 6 pinches of smoked paprika
• 4 pinches of yellow mustard seeds
• 10 fronds dill, chopped
• 10 parsley leaves, chopped
• 10 sprigs thyme, chopped
• 6 mint leaves, chopped
• Zest of 1 lemon
• 1 clove garlic, sliced
• 1 red chilli, deseeded and sliced or alternatively use 1/4 red capsicum (optional)

To Serve

• Salad or greens

Instructions:

1. Set up your smoker.
2. Start by butterflying the whole trout. Once butterflied, pat the flesh dry with a paper towel. Place the butterflied trout skin-side down onto baking paper.
3. Sprinkle flaky salt and drizzle pomegranate molasses over the flesh. Continue by sprinkling smoked paprika, mustard seeds, chopped fresh herbs, lemon zest, garlic and chilli evenly over the fish.
4. Place in the smoker for about 15 minutes, checking every so often to see if it’s cooked through.
5. Serve with salad or greens.

TIP: To butterfly the trout, run the knife down one side of the backbone, this way the backbone can be removed easily once cooked.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves

2

Ingredients:

• 6 medjool dates, pitted
• 1 cup orange juice
• 1 whole brown trout, gutted, skin on and descaled
• 2 Tbsp date syrup
• 6 mint leaves
• 4 pinches of flaky salt
• 4 pinches of pepper
• 1 mandarin, sliced
• Olive oil

Instructions:

1. Grab a handful of medjool dates, place in a small bowl with the orange juice and soak in the fridge overnight.
2. Preheat the oven to 170C.
3. Keeping the whole fish intact, place on baking paper and score along one side of the fish using a sharp knife. Repeat on the other side.
4. Brush the whole fish with the date syrup, making sure the syrup soaks into the flesh of the fish through the scored incisions and brush inside the gut cavity.
5. Taking your orange soaked dates, quarter them and place the quarters with the mint leaves into the scored incisions along the body of the fish. Season with salt and pepper. Repeat on the other side. Now take the mandarin slices and stuff into the gut. cavity,
6. Drizzle olive oil over the fish and place in the oven for 20-25 minutes or until cooked
7. Serve as is, being mindful of bones.

TIP: Scoring the fish simply means to slice incisions along the body of the fish from the dorsal fin down to the belly, creating the look of gills along the whole body of the fish. A great technique for infusing flavour.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves:

2

Fish

Ingredients:

• 200g perch fillets, chopped into 1cm cubes
• Juice of 1 lime
• 1/4 red chilli, finely sliced
• 1/2 cup coconut milk
• 4 pinches of salt
• 2 pinches of cracked pepper
• 1/4 cucumber, shaved
• 10 cherry tomatoes, halved
• 1/4 red capsicum, finely sliced
• 1/2 handful of fresh coriander leaves, roughly chopped
• 2 spring onions, finely sliced
• 1/4 red onion, finely sliced
• 2 fronds dill

To Serve

• 1 Tbsp pomegranate seeds
• 1 Tbsp black sesame seeds
• 1/2 Tbsp extra virgin olive oil

Instructions:

1. Put the cubed perch fillets into a bowl and squeeze over the lime juice. Add the chilli slices and refrigerate for 30 minutes. The fillets should look opaque and white once ready. Pour the coconut milk into the bowl, adding salt and pepper.
2. In a separate bowl toss the shaved cucumber, cherry tomatoes, red capsicum, coriander, spring onions, red onion and dill together.
3. Combine the coconut fish mixture with the sliced salad and gently toss through with your hands.
4. Serve into a bowl and garnish with pomegranate and black sesame seeds and dress with extra virgin olive oil.

TIP: Be very careful when handling the fish as the dorsal fin and gill plate are very spikey. I suggest using a tea towel to handle the fish.

Chef: Angelo Georgalli / Photographer: Sally Greer

Serves

1

Fish

Ingredients:

• 1 perch fillet, skin off
• 2 Tbsp extra virgin olive oil
• 1 clove garlic, sliced
• 1/4 red onion, sliced
• 1/4 zucchini, sliced
• 8 kalamata olives
• 1 pinch of lemon pepper
• 1 pinch of fennel seeds
• Salt & pepper
• Juice of 1/2 lemon

To Serve

• 1/2 handful of fresh mint leaves
• Spinach Hummus (see separate recipe)

Instructions:

1. In a large hot frying pan, brown the garlic, red onion, zucchini and kalamata olives in extra virgin olive oil. Add the lemon pepper and fennel seeds, and season with salt and pepper.
2. Next, season the fish with salt and pepper, and fry in the pan for about 5 minutes or until cooked through. Squeeze lemon juice over the fish and remove from the heat.
3. Garnish with mint leaves and serve on a bed of spinach hummus.

TIP: I tend to use extra virgin olive oil in this recipe because it gives it a full rich flavour, which works really well with this style of dish.

Chef: Angelo Georgalli / Photographer: Sally Greer

Makes

530ml

Ingredients:

• 1 x 400g can chickpeas
• 1/2 cup fresh baby spinach
• 2-3 Tbsp water
• 1 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 cup lemon juice
• 1/4 cup white tahini
• 1/4 tsp salt
• Pinch of smoked paprika

Instructions:

1. Place all the ingredients into a blender.
2. Carefully secure the lid and blend on pulse for 30 seconds or until smooth.
3. Store in an airtight container and refrigerate for up to 7 days. But trust me, it won’t last long in the fridge!

TIP: If you want to make your own tahini, combine 1/4 cup white sesame seeds with 2 Tbsp olive oil and mix in a blender until a creamy paste is formed, approx. 5 minutes.

Chef: Angelo Georgalli

Serves

4

Fish

Ingredients:

• 300g perch fillets, skin off
• 2 Tbsp vegetable oil
• 500g potatoes, chopped
• 1 red onion, sliced
• 1/4 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp ground coriander seeds
• 1 zucchini, sliced
• 1 litre Fish Stock (see separate recipe)
• 2 Tbsp tomato paste
• Salt
• 1/2 lime
• Fish Rub (see separate recipe)

To serve

• Fresh coriander leaves, roughly chopped
• Rice, cooked

Instructions:

1. Into a large bowl smother the perch fillets in fish rub, ensuring the fillets are completely covered. Marinate overnight in the fridge.
2. To make the curry: in a large hot saucepan sauté the potatoes, onion and spices in the vegetable oil until golden brown. Add the zucchini and fry-off for a little longer, then add the fish stock. Turn the heat down to a simmer. Stir in the tomato paste. Add salt to taste and cook for about 30 minutes.
3. Place your marinated fish fillets into the curry with half a lime and its juice. Simmer for a further 10 minutes, being careful not to overcook as the fillets will lose their structure.
4. Serve with fresh coriander leaves and a bowl of rice.
5. Any leftovers will refrigerate in an airtight container for 3-4 days.

TIP: The potatoes should be cooked through and soft in the centre before adding the fish.

Makes

1L

Ingredients

• 1 fish carcass
• 1L boiling water
• 3 Tbsp salt
• Handful each of rosemary, dill and parsley
• 1 onion, halved
• 1/2 lemon

Instructions:

1. Fillet and gut your fish of choice, keeping the remaining carcass; head, tail, bones – the lot!
2. In a large stockpot, submerge the fish carcass in boiling water, and cover with a lid (1 fish carcass usually makes 1 litre of stock). Boil for 20 minutes. Scoop out any foam residues that float to the surface.
3. Add salt, herbs, onion and half a lemon. Boil for a further 25 minutes.
4. ‘Fish out’ the carcass and sieve the stock into a bowl, removing any small bones and skin. Let cool.
5. Store in an airtight container and refrigerate for up to a week.

Makes

200g

Ingredients

• 40g fresh ginger
• 3 cloves garlic
• 2 whole tomatoes
• 1 whole red chilli
• 3 Tbsp vegetable oil
• 1 tsp hot curry powder
• Handful of fresh coriander leaves
• 3 pinches of ground cumin
• 3 pinches of ground turmeric
• 3 pinches of fennel seeds
• 3 pinches of cayenne pepper
• 2 pinches of ground coriander seeds
• 2 pinches of Chinese five spice
• 2 pinches of black pepper
• 1 pinch of saffron

Instructions:

1. Add all the paste ingredients into a food processor and blend until a coarse consistency is achieved.
2. Empty into an airtight container and refrigerate for up to a week.

Chef: Angelo Georgalli

Serves

1

Pickle

Ingredients:

• Pickled Cucumber (see separate recipe)

Yoghurt Dip

Ingredients:

• 3 Tbsp Greek yoghurt
• Squeeze of lemon juice
• 1/2 clove garlic, minced
• 2 pinches of pepper
• Pinch of salt
• Pinch of ground cumin
• Pinch of ground turmeric
• Pinch of smoked paprika
• 1/2 handful of parsley, chopped

Fish

• 2 perch fillets, skin removed
• 1 Tbsp olive oil, plus extra drizzle
• 8 grapes, halved
• 1 clove garlic, sliced
• 1/4 fennel bulb, sliced
• 1/4 sweet red pepper, sliced
• 2 pinches of salt
• 2 pinches of cracked black pepper
• 1 lemon wedge

To Serve

• Extra virgin olive oil
• Fresh dill fronds
• Slice of lemon

Instructions:

1. In a bowl, combine the yoghurt dip ingredients and mix well. Refrigerate until ready to serve.
2. In a hot frying pan, lightly brown the grapes, garlic, fennel and sweet pepper in olive oil. Season with salt and pepper.
3. Add the fillets to the hot pan with a further drizzle of olive oil. Squeeze then add the lemon wedge to the pan. Pan-fry the fish on both sides until cooked through.
4. Remove from the heat and plate up with a helping of pickled cucumbers and a dollop of yoghurt dip.
5. Drizzle with extra virgin olive oil, and garnish with a slice of lemon and fresh dill.

TIP: It’s best to make your pickled cucumber at least the night before to allow the cucumbers to completely pickle before eating them.