Oven-roasted seafood with cherry tomatoes
What a glorious way to eat kaimoana! By doing as little to it as possible, the amazing quality of our New Zealand seafood is on full display.
- ¼ cup olive oil plus extra for serving
- 2 cloves garlic finely sliced
- 2-3 white fish fillets cut into large bite-sized pieces
- 250 g salmon fillet skinned, pin bones removed, cut into large bite-sized pieces
- 250 g fresh prawns shelled medium-sized
- 8 fresh mussels in the shell
- 1 punnet ripe cherry tomatoes halved
- 10 basil leaves roughly torn, plus extra to garnish
- ½ tablespoon fresh thyme leaves
- 1 red chilli finely sliced
- sea salt
- freshly cooked spaghetti with pesto to serve gluten-free if required
- parmesan to serve optional – omit for dairy-free
- Preheat oven to 180°C.
- Drizzle half the oil over base of a large, shallow oven tray and scatter garlic over it. Arrange fish, salmon, prawns and mussels in a single layer on tray. Dot tomato halves all over and sprinkle with basil, thyme, chilli and sea salt and cracked pepper to taste. Drizzle with remaining oil.
- Bake for 8-10 minutes or until the fish is cooked and mussels have sprung open.
- Toss gently on the tray and serve over hot spaghetti-and-pesto with an extra swirl of oil, some fresh basil and a grating of parmesan if desired.
In this recipe, the quality of the ingredients really matters. I love to head down the fish market when making this recipe and ask the staff what they would recommend – it’s the best way to get the freshest, best seafood! Good quality olive oil also makes a difference in this recipe, as well as lots of herbs. Serve on a bed of fresh pasta tossed with some pesto, (or this lemon and parsley fettuccine) or with a fresh green salad for a light and healthy meal. Don’t forget to douse your plate with the juices on the bottom of the tray – they’re delicious.