The sauce can be made a day ahead, and the fish is served at room temperature, making this the perfect dish for Christmas lunch.
- 50 g (1 cup) walnuts
- 60 ml (¼ cup) extra virgin olive oil, plus extra, to cook
- 2 garlic cloves, peeled, crushed
- ½ tsp sweet paprika
- ½ tsp ground cumin
- 1 cup coriander leaves
- 1 large lemon, juiced
- 1 x 800 g blue-eye trevalla fillet (cod)
- 1 tsp sumac
- green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 6 as part of a meal
Resting time overnight (optional)
Using a food processor, process walnuts with a pinch of salt until finely ground, then add a splash of water to make a paste.
Heat 1 tablespoon of oil in a small frying pan over low heat, add garlic and cook for 2 minutes. Add paprika, cumin and a pinch of salt, and stir for a few seconds. Transfer garlic mixture to a food processor with coriander, remaining 2 tablespoons of oil and walnut paste, and process to form a paste, adding a little water for a coating sauce consistency. Add lemon juice and season with salt and pepper. I like to refrigerate this sauce overnight to mellow, but it’s not essential.
Preheat oven to 200°C. Place fillet in a roasting pan, brush with oil, sprinkle over most of the sumac and season. Roast for 15 minutes or until just cooked through. While hot, sprinkle fish with remaining sumac and spoon over sauce. Stand, loosely covered, for 2 hours before serving with a green salad.
Photography Alan Benson. Food preparation Sadie Chrestman. Styling Michelle Crawford.
As seen in Feast magazine, Dec/Jan 2014, Issue 38.