Ingredients
- 100ml olive oil, plus extra to drizzle
- 1 onion, thinly sliced
- 4 garlic cloves
- 600g canned chopped tomatoes
- 1/2 cup pitted kalamata olives
- Pared rind of 1 small orange
- 1 bay leaf
- 100ml dry white wine
- 4 x 150g skinless white fish fillets (such as blue eye or snapper), deboned
- 20 small black mussels, scrubbed, beards removed
- 4 slices woodfired bread
- 1 tablespoon chopped flat-leaf parsley leaves
Method
- Step 1Preheat the oven to 170°C.
- Step 2Heat the olive oil in an oven-proof frypan over medium heat. Add the onion, season well with salt and pepper and cook, stirring, for 4 minutes or until softened. Slice 3 garlic cloves and add to the pan with the tomatoes, olives, orange rind and bay leaf. Cook for a further 1 minute. Add the wine, then place fish fillets in the pan in a single layer. Cover and place in the oven for 4 minutes. Add mussels and return to the oven for a further 4 minutes until the fish is cooked and the mussels have opened (discard any mussels that haven’t opened after this time).
- Step 3Meanwhile, heat a chargrill pan over medium-high heat. Brush the bread with extra oil and grill until toasted. Halve the remaining garlic clove and rub bread with the cut side.
- Step 4Divide fish fillets and mussels among 4 shallow bowls, ladle over sauce and top with parsley leaves. Serve with the grilled bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2185 kj
Energy
30g
Fat Total
5g
Saturated Fat
6g
Fibre
38g
Protein
96mg
Cholesterol
787.13mg
Sodium
7g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Quick starter: Top a simple dressed green salad with rounds of grilled goat’s cheese. Quick dessert: Buy a classic lemon tart from the local patisserie.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
0