| Ingredients
2
large Nile perch fillets
avocado
oil (or, extra virgin olive oil)
handful
of rosemary leaves, crushed
2
large, unwaxed lemons, thinly sliced
2
tbsp capers
8
anchovy fillets
white
pepper |
Method
Preheat the oven to 200° C/400° F.
Bruise the rosemary leaves with a mortar and pestle to
bring out the flavour. Add 4 tablespoons avocado oil (or, extra virgin
olive oil) and combine. Pat half of the flavoured oil around the perch
fillets, season with white pepper, and place in an earthenware, or Pyrex,
dish. Drape 4 anchovy fillets over each fish, and cover with several layers
of thinly sliced lemon (1 lemon per fish fillet). Sprinkle the capers on
top, drizzle with the remainder of the flavoured oil and bake for 20 minutes.
Remove from the oven and allow to "rest" for 5 minutes. Squeeze a little
extra lemon juice over the top, if desired, before serving with steamed
greens or a crisp salad.
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