Story Title: Baked Fish.
Date: November 7th 2009.
Presenter: Neville Passmore.
Neville shows how easy it is to create a mouthwatering fish dish using fresh Renaissance herbs.
Recipe- Baked Fish
- Four small Dory fillets.
- Half cup of chopped coriander.
- Half cup of coarse chopped dill.
- Half cup of chopped french tarragon.
- Quarter cup of finely chopped marjoram.
- 75ml of Avocado oil infused with Caribbean lime.
- Half cup of shredded coconut.
- Dozen large leaves of ruby chard.
- Preheat oven to 240 degrees celcius.
- Place 35ml of oil on flat oven tray.
- Mix all herbs together.
- Using half of the herbs make a bed on oven tray.
- Brush half remaining oil onto both sides of fish fillets.
- Place fish on bed of herbs
- Mix coconut with remaining herbs and place half mixture on top of fish fillets.
- Place tray in oven.
- After 10 to 12 minutes, depending on thickness of fish, remove from oven and cover with rest of herb/coconut mixture. Drizzle rest of the oil on top and place back in oven.
- After further 4 to 6 minutes fish should be cooked. Remove from oven and place on cooked chard.
- Cut chard leaves in thirds and steam in boiling water. Steam for 2 to 3 minutes – do not over cook. Leaves should maintain structure. Drain and place on plates.
- Place fish on bed of chard and serve.
Height: 45cm Width: 30cm Dry conditions. Full Sun. Low fertiliser.
Versatile herb with sweet mild spicy flavour. Can be eaten raw in salads etc. Classic
herb for European cooking that partners well with Oregano, Parsley, Rosemary and
Thyme. Deflower to prolong growing period.
Beta vulgaris ‘Ruby’
Height: 45cm Width: 40cm
Moist conditions. Part Shade – Full Sun. Moderate fertilizer. Attractive garden vegetable
with bright red stems. Likes most places in the garden with a few hours of sun each day.
Cut leaves regularly to keep growing. Deflower to prolong growing
Click here to find your nearest Renaissance Herbs supplier.