Mixed seafood roast with lemons and gremolata

Mixed seafood roast with lemons and gremolata recipe

1 rating

This rustic roast fish and seafood dish is a refreshing alternative to a traditional Sunday roast. Served with a zesty gremolata (an Italian herb condiment made with lemon zest, parsley and garlic) and roasted lemons, it's full of flavour and super easy to make. For an easy flavour twist, use lime instead of lemons and swap the parsley for coriander. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 350 calories / serving

Ingredients

  • 8-12 large raw headless king prawns
  • 400g (13oz) boneless cod
  • 400g (13oz) salmon fillet
  • 400g (13oz) haddock
  • 2 lemons, halved
  • 4 cloves garlic, crushed
  • pinch chilli flakes
  • 3 tbsp olive oil
  • small bunch parsley, chopped, a few leaves reserved for garnish
  • 200ml (7floz) white wine or chicken stock
  • 50g (2oz) salted butter, cut into very small cubes

Each serving contains

  • Energy

    1460kj
    350kcal
    18%
  • Fat

    21g 30%
  • Saturates

    6g 32%
  • Sugars

    1g 1%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 1.6g Protein 39.2g Fibre 0.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the fish into small fillets, you’ll get about 4 from each type of fish, and score the skin. Grate the zest from the lemons and add to a bowl with the garlic and chilli. Add a good pinch of sea salt and black pepper to the bowl, followed by the oil and the chopped parsley and mix to a paste.
  2. Drizzle the skin of the fish with the garlic, lemon and parsley paste, put the rest onto the prawns. Put all the fish (but not the prawns) skin side up, in a large roasting tray, scatter the lemons around. Put in the oven for 10 mins. Remove. Pour the wine or stock into the tray, avoiding the skins so they keep crisp. Arrange the prawns in the tray.
  3. Grill for 5-8 mins, until cooked through and the skin from the fish has turned crispy. Add the butter to the sauce and whisk, the sauce will become lovely and glossy. To serve, squeeze the roasted lemons over the top and scatter on the reserved parsley leaves. Serve with the juice from the tray poured on top.

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