Roast thyme-crusted mulloway fillet with a warm shallot dressing and mixed herb salad

The sweet, rich flavors of a mulloway fillet are enhanced when it is roasted until it forms a crisp golden skin. Here the fillets are crusted with thyme, which gently perfumes the flesh. I use lots of herbs in my cooking and love the taste of a salad packed with fresh flavors; in this recipe, each mouthful will be different—one with more mint, another with parsley, arugula, or basil. This is a lovely summer dish where the mulloway is supported and not overshadowed by the herbs.

Method
First make the dressing. Remove the stems of the parsley and basil for the salad. Heat the oil in a small saucepan and add the shallots, garlic, and the herb stems and cook gently without frying. When the oil becomes hot, remove from the heat and allow the ingredients to steep and infuse. Leave the oil to cool for 20 minutes. When the dressing oil is just warm, remove the herb stems and add the lemon juice and vinegar.

Meanwhile, prepare the salad. Fill a large bowl with cold water and add all the herbs and greens to the water. Wash and mix together. Scoop the leaves from the top, allowing any dirt to sink to the bottom. Drain thoroughly, then place the cleaned leaves in a salad spinner and spin until completely dry. Alternatively, dry on paper towels. Place the dry leaves in a salad bowl. Preheat the oven to 400°F. Heat a large, heavy-bottomed, ovenproof pan over medium to high heat. Coarsely chop the thyme leaves and sprinkle over the fish fillets, then season well with salt and black pepper. Heat the oil in the pan and add the fish, skin-side down. Cook the fish, without moving it, for 4 minutes, then gently turn it over and spoon oil over the uppermost skin before transferring the pan to the oven.

Bake the fish in the hot oven for 6 to 8 minutes or until cooked; the skin will be golden brown and crisp and the flesh will be perfumed with the thyme leaves. Add the chopped tomatoes to the dressing, taste, check the seasoning, and adjust with salt, black pepper, and a little more lemon, if necessary. Remove the fish from the pan and, holding it carefully with an oven mitt, pour in the warm dressing and swirl it around to pick up any of the juices and pieces of thyme.

Arrange the fish skin-side up on a plate. Dress the mixed herb salad with a little of the warm dressing, then spoon the rest around the fish so that the skin stays nice and crisp, arranging a small mound next to the fish. This dish works very well with a bottle of crisp Sauvignon Blanc or Verdelho.

Fish Tales
Stories & Recipes From Sustainable Fisheries Around The World
Written By: Bart van Olphen & Tom Kime
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