ITALIAN OAT AND PISTACHIO CRUSTED FISH WITH SAFFRON AND FENNEL COMPOTE

Ingredients:

■ 350gm black cod, 60gm pistachio, 45gm rolled oats, 2 cloves garlic, 5gm sea salt, black pepper to taste, 1 orange’s zest, 2 sprigs basil

For compote:

■ 6-8 saffron threads, 110gm fennel bulb (sliced), 60gm onion (sliced), 80gm cherry tomatoes, 2 cloves garlic, 1 star anise, 450ml chicken stock, 110ml white wine, 60gm butter, salt to taste, asparagus (optional) for garnish

Method:

■ Combine pistachio, oats, garlic, sea salt, orange zest, basil, black pepper and coarsely grind in a food processor

■ Spread the mixture over the fish and gently press

■ Put the fish in oven with the mixture facing up and bake for 10 to 12 minutes or till it’s cooked. For compote:

■ Melt butter in a skillet over medium heat, add onion, garlic, fennel and cook until it starts to become soft and tender

■ Add white wine, saffron, star anise and chicken stock, season with salt and pepper

■ Add cherry tomatoes and leave it to simmer until everything in combined together

■ Remove star anise before serving

■ Arrange the fish on a plate along with fennel compote

■ Garnish with micro herbs and green asparagus. Health benefits:

“The black cod fish that is used to prepare this dish is rich in good fats and vitamins such as vitamin B12 and also has tremendous beneficial effects on heart and brain. Also, the high fibre and protein in oats are the best bet for those on diet, and the fennel compote helps aid digestion. The fact that this dish is baked makes it an even healthier option,” says chef Alok Verma, JW

Marriott. ■ ■