Greek ling bake
4 fillets of Ling
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
1 courgette, sliced and chargrilled
½ aubergine, sliced and chargrilled
2 red onions, roughly chopped and chargrilled
½ fennel bulb, sliced and chargrilled
- 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.