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Dale Pinnock recipe: White fish with peppered mushroom

Medicinal chef and nutritional expert Dale Pinnock gives us his nutritious - and mouth-watering - recipe for white fish with peppered mushroom topping on courgettes and broad beans


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Published: January 12, 2016
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1 Preheat the oven to 200C/Gas Mark 6. Place the fish on an oiled baking tray and bake in the oven for about 20 minutes.

2 Meanwhile, heat a little olive oil in a pan, add the mushrooms
and rosemary with a pinch of salt, and sauté. When the mushrooms start to release their juices, simmer for about 8 minutes for the rosemary to infuse its flavour into the juices. Discard the rosemary, then stir in the soft cheese, along with a generous amount of cracked black pepper.

3 Melt the butter with a little more olive oil in a pan, add the courgette and broad beans and then sauté until the courgette is soft. Season to taste.

4 Place the courgette and broad bean mixture in the centre of a serving plate. Place the fish on top, then smother with the mushrooms.

• The Medicinal Chef: The Power of Three by Dale Pinnock, £20, Quadrille, follow Dale on Twitter @Dale_Pinnock

Ingredients

  • 1 cod fillet (or white fish of your choice)
  • olive oil, for greasing and cooking
  • 4-5 chestnut mushrooms, sliced
  • 1 sprig fresh rosemary
  • 1 tbsp soft cheese
  • a knob of butter
  • 1 small courgette, sliced
  • 200g broad beans (drain if tinned)
  • sea salt and cracked black pepper
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