Page 162 - homes & gardens

baked fish with orange, Lobster taiLs with ginger
saffron and fenneL and coriander butter
Serves 4 Serves 4 as a starter
Even delicate white fsh can take a bit of spice and this recipe couldn’t You can also try a classic garlic and parsley
be easier. If you cook it on the barbecue, you’ll need one with a lid. butter with this recipe. Lobster tails can be found
at fshmongers and some supermarkets.
1 pinch saffron seal, making a loose package with
1 tsp fennel seeds plenty of room for air to circulate. 2 tsp fnely grated fresh ginger
½ tsp coriander seeds n Lay this parcel directly on the 30g salted butter, very soft
1 tangerine or small orange barbecue grill and cover with the 2 tbsp fnely chopped coriander
2 tbsp extra virgin olive oil lid or bake in the oven for around Salt and black pepper
Salt and black pepper 20-25 minutes, depending on 4 lobster tails, halved lengthways
1kg fllet or 2 x 500g fllets of haddock, thickness, for the large fllet or ½ lime
cod, coley or whiting 15-20 minutes for the smaller fllets.
n Rest for 5 minutes before opening the n Squeeze the grated ginger over a bowl to extract the
n Either make sure the barbecue coals parcel. The fsh should be opaque and juice and discard the pulp left behind. Add the butter and
are white-hot with no trace of a fame or fake easily when pressed (be careful coriander and beat everything together. Season well.
pre-heat the oven to 200°C, gas mark 6. of hot steam when opening the parcel). n Either make sure the barbecue coals are white-hot with
n Using a pestle and mortar or small food If not ready, reseal and return to the no trace of a fame or place a griddle pan over a high heat
processor, roughly crush the saffron, barbecue or oven for 5 minutes or so. for a couple of minutes. Spread a scant teaspoon of the
fennel and coriander seeds together. n While the fsh cooks, either barbecue butter over the fesh of each lobster tail.
Zest the tangerine or orange, then cut or griddle the tangerine halves, cut- n If using a griddle pan, turn down the heat to medium-
the fruit in half and set aside. Put the sides down, for 1-2 minutes, until well high. Lay each tail, shell-side down, directly onto the
zest in a bowl with the spices, then pour marked. Open the fsh parcel and barbecue grill or griddle. Cook for 2 minutes, until the
in the olive oil. Season well, stir to squeeze over the juice from one shells begin to char, then turn each tail onto the fesh side
combine and leave for 5 minutes. tangerine half, adding more juice from with tongs and cook for a further 2-3 minutes depending
n Meanwhile, lay the fsh out, skin-side the second half at the table, if liked. on size, until the fesh is opaque and marked with griddle
down, on one or two large sheets of n Serve with new potatoes, a green lines. Spread the cooked lobster fesh in each tail with
oiled foil. Spread the spice mix evenly salad, and perhaps a few spoonfuls another scant teaspoon of butter, squeeze a little lime
over the fesh, then bring up the sides of of the tapenade on page 164. juice over and serve straightaway.
the foil and scrunch together tightly to

BAkED fISH
WITH ORANGE,
SAffRON AND
fENNEL

162 | H&G | September 2015