We have this tradition in the Opus oléa family to have fish on Christmas Eve. Wintertime fish is different from fish we have in the summer in a taverna by the side of a Greek beach and we don't want to mix up the two experiences. We love them both and present you here one of our favorite Christmas Eve / wintertime fish dishes with lots of herbs and mushrooms that wonderfully meld together for a deliciously tasting result. This is an uncomplicated dish to prepare in the oven during the busy holidays that will not make you feel heavy and bursting at the seams, while still retaining a festive character.
Serves 4 people
For the tray bake:
4-6 fillets of sea bream (or other white fish that you like), deboned and descaled but with the skin still on
6 medium size potatoes
4 tbsp Opus oléa extra virgin olive oil
500 gr brown mushrooms
4-5 cloves of fresh garlic, minced
1 knob of butter
juice of 1 lemon
handful of flat leaf parsley, chopped
salt and pepper to taste
for the sauce verte:
2 handfuls of fresh flat leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
2 tbsp of capers
2 tsp Dijon mustard
5 tbsp of Opus oléa extra virgin olive oil
1-2 cloves of garlic
1 tbsp red wine vinegar
a couple of gherkins
Line an oven tray with baking paper and preheat oven to 220 degrees Celsius.
Peel your potatoes and slice into slices about half a centimeter thick. Dry potatoes with kitchen paper towel, place in a bowl and toss in 2 tbsp olive oil, 2-3 cloves of minced garlic, salt and pepper. When coated all over, line in your tray.
Place in the middle of the pre-heated oven for 15-20 min.
In the meantime, clean and slice your mushrooms. Put a pan over medium heat, add 2 tbsp of olive oil and the remaining garlic and stir for about 1 minute, then add the sliced mushrooms, cook stirring for about 10 minutes or until the juices have come out of the mushrooms and have somewhat evaporated to leave your pan somewhat but not completely dry. Turn heat off and add the knob of butter and juice from 1 lemon. Sprinkle with the parsley and season to taste.
Remove tray with potatoes from the oven and layer your mushrooms over the potatoes. Layer the fish fillets, skin up, over the potatoes and mushrooms and return to the oven for 12-14 minutes , depending on how thick your fish fillets are.
While the fish is in the oven, add all the ingredients for the sauce verte into a food processor and blitz to form the sauce. It literally takes a minute and it couldn't be easier than that!
Look at this stunning green - it just looks beautiful! The scent of the fresh herbs is amazing and the sauce goes so well with roasted potatoes, grilled or poached fish or some roast chicken. Remove fish from the oven, plate together with the sauce and serve straight away. Enjoy your dish and the holidays!
To buy Opus oléa click here.