Lemon and thyme ling with sauce romesco
Ling fillet, garlic, lemon zest, pepper, thyme, salt, olive oil.
Sauce: roast red capsicum, almonds, garlic, tomato paste, red wine vinegar, smoked paprika, salt, olive oil.
- Small:Serves two adults with accompaniments.
FROZEN PRODUCT. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this dish contains raw fish and should be fully cooked before consumption.TO COOK: Defrost fully before cooking. Pre-heat a non stick frying pan on a medium -high heat. Lightly oil the pan then sprinkle the fish with a little salt. Place the curved side of the fish in the pan for 4-5 minutes or until it is brown and crisp. Turn and cook for 4 minutes on the flat side or until cooked to your liking. The fish will flake when pressed with a fork You can also stick the ling in a 200C oven on an oiled roasting tray for 10 minutes - you won't get the crisp browned flesh, but it's totally hassle free, which has a charm of its own.
Heat the sauce in a microwave or small saucepan and drizzle over the fish before serving with a big pile of spinach or broccolini with some roast kipfler potatoes on the side.
Heat the sauce in a microwave or small saucepan and drizzle over the fish before serving.