Wild Blue Ling Fillet

319.00 $

Wild fillet, from fish caught in  Atlantic, North-East

Ling is a member of the cod group. It has a long, tapered body, marbled brown and white skin and a silver belly. The meat is white and textured, with a sweet flavour.

 

French Name: Filet de Julienne (Molva dypterygia)

 

Origin: Brittany

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Description

 

                                                                                   Roast ling with autumn vegetables

                                                                                                                                                              Time: 55 mins

                                                                                                                                                              Serve: 4

                                                                                    400g butternut pumpkin, cut into 3cm pieces                                                       2 leeks (pale part only), thickly sliced

                                                                                    8 whole garlic cloves                                                                                                 1/2 cup (125ml) olive oil

                                                                                    4 x 200g ling (or other thick, firm white fish) fillets                                                Finely grated zest of 1 lemon

                                                                                    2 thick slices sourdough, crusts removed, roughly torn                                        2 tablespoons thyme leaves, plus extra to serve

                                                                                    200g portobello mushrooms or other large flat mushrooms, sliced

  1. Preheat the oven to 200°C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat. Roast for 20 minutes or until pumpkin is slightly tender. 
  2. Meanwhile, drizzle fish with 1 tablespoon oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil. 
  3. Remove the pan from the oven and add the mushrooms. Gently toss to combine. Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp. 
  4. Divide fish and vegetables among plates, then scatter with thyme to serve.
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