2 tbsp olive oil
1 large eschallot, finely diced
2 clove garlic, finely diced
Flake salt, fresh ground black pepper
4 sprigs thyme, leaves picked
½ cup white wine
1 ½ cup fresh sourdough breadcrumbs
1/3 cup crushed hazelnuts
Large handful flat leaf parsley leaves
Zest and juice 1 lemon
40g unsalted butter, melted
600g Ling fillet
Flak salt, ground black pepper
1 tbsp olive oil
1 clove garlic
Place the olive oil, eschallot, garlic and thyme into a small saucepan with a little salt and pepper, and place over a medium heat, cooking for 5 minutes to soften. Then add the white wine and cook to reduce by half. Allow this to cool then combine in a bowl with the breadcrumbs, hazelnuts, parsley, lemon zest and juice, butter, and season to taste.
Season the ling with salt and pepper and gently rub with the olive oil.
Smash the garlic clove with the side of a knife and rub it inside a baking dish or pan, large enough to hold the fish. Add the ling to the dish and top with the breadcrumbs to completely cover.
Bake for 12-15 minutes, until the breadcrumbs are golden, and the fish is just cooked.
So easy and so delicious.