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.
The Art of Fire Mastering the Grill with EatAlfresco Discover the joy of cooking over real flame There is something primal and deeply satisfying about cooking over fire. The sound of wood crackling, the scent of smoke, the flicker of flame reflected in polished steel — it connects us to something ancient, instinctive and joyful. [...]
The Art of Fire Sugar Pit Iberico Pork Chop Sweet smoke and slow fire perfection Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from [...]
The Art of Fire Entrecôte on the Bone Pure flavour born from flame Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile [...]
Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...]
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
Related Posts
The Art of Fire – Mastering the Grill with EatAlfresco
The Art of Fire – Sugar Pit Iberico Pork Chop
The Art of Fire – Entrecôte on the Bone
Pea Pesto and Sourdough discard Crackers