This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky.
Method
Preheat your oven to 250-300˚C and move the fire to one side. Melt some butter in a small pan and stir in the chilli, spring onion and coriander.
In a roasting tray lay the cabbage and fennel on the base and top with fish skin side up. Drizzle the dish with olive oil and season with salt.
Roast for 5 mins and then toss the peas and samphire in your melted chilli butter.
Pour the buttered greens on top of the fish, cabbage and fennel. Roast all together for a further 4-5 mins.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Dirty Scallops and Wood-Fired Asparagus! This is a great starter to serve while you wait for your pizza oven to reach its full temperature and to enjoy in the garden as a quick fire-snack. Method Make some simple pickled radish to cut through the sweet smoky scallops. For this heat vinegar and dissolve sugar. Then [...]
Argentinian Ribeye Feast Cooking Over Flame A celebration of simplicity, smoke and fire Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the [...]
The Art of Fire Fillet Steak with Red Wine Reduction A classic reborn in flame There’s something timeless about a fillet steak cooked perfectly — tender, buttery, and full of natural flavour. But when it meets the Beefer Grill, it becomes something truly special. The Beefer’s searingly hot ceramic burner reaches up to 800 degrees [...]
Meatball Sub! This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe [...]
Fire Roasted Hake and Spring Greens
This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 2
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Dirty Scallops and Wood-Fired Asparagus
The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame
The Art of Fire – Fillet Steak with Red Wine Reduction
Meatball Sub