Crusty Topped Pouting
Over a year ago
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Ingredients
- 4 x 170g (6oz) Fresh Thick Pouting Fillets
- 30g (1oz) Wholemeal Breadcrumbs
- 1 Tsp (5ml) Dried Mixed Herbs
- 2 Tbsp (2x15ml) Extra Virgin Olive Oil
- Salt and Fresh Black Pepper to Season
- Lemon Wedges to Garnish
- Parsley (optional) to Garnish
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Flakey white fish which is delicious and also known as Bib or Pout
Method
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1
1. Preheat the grill
2. Mix together the breadcrumbs, herbs and 1 tbsp olive oil
3. Brush the fish with the remaining oil and season. Cook under a high heat for 3-4 mins on one side (8-10 mins if frozen)
4. Turn over and baste with a little more oil and season. Top with the breadcrumbs and cook for a further 3-5 mins.
5. Garnish with Lemon or parsley and serve with new potatoes and green vegetables.
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