Alan Morgan Breakfast table 1500x275

Persian fishMahi-e-mast-gerdu. Slightly adapted from a recipe from Saraban, by Greg and Lucy Malouf.

We serve this with what we call a Persian salad - salad greens, lots of fresh herbs including parsley, coriander, several sorts of mint, chives, basil if it’s in season and watercress if available.

butter for greasing

1 kg firm white fish fillets, skin removed (we use trevalla, trumpeter, pink ling and boar fish)

freshly ground black pepper

WALNUT-HERB CRUMBS

150 gm fresh breadcrumbs from a good sourdough loaf
150 gm freshly shelled walnuts, coarsely chopped
¼ cup shredded flat leaf parsley leaves
¼ cup chopped fresh tarragon or dill
90 gm melted butter

YOGHURT SAUCE

250 gm natural set yoghurt
½ ts cornflour
1 large egg
3 Tb finely snipped chives or finely chopped spring onions
juice of ½ a lime or lemon
1 Tb extra virgin olive oil
sea salt
freshly ground black pepper

Preheat the oven to 180°C.

Lightly butter a baking dish large enough to comfortably fit the fish in one layer.

To make the walnut-herb crumbs, combine the ingredients thoroughly in a bowl.

To make the yoghurt sauce, whisk the yoghurt with the cornflour and egg, stir in the chives and lime juice and season with salt and pepper.

Remove any obvious bones from the fish and cut into 6 even pieces.

Season with salt and pepper and place in the baking dish.

Spoon the yoghurt sauce evenly over the fish.

Place a generous layer of walnut-herb crumbs on top of the fish and season lightly.

Bake for 15 - 20 minutes. The topping should be golden and crunchy.

We serve this with what we call a Persian salad - salad greens, lots of fresh herbs including parsley, coriander, several sorts of mint, chives, basil if it’s in season and watercress if available. We toss this with home made French dressing and garnish the salad with edible flowers - borage, floribunda rose petals, florets of geranium, nasturtiums. When I went to the Tasmanian launch of Saraband the salad was garnished with miniature mauve and yellow pansies.