Wild herb crusted toothfish with roast tomato sauce

Prep time 35 mins
Cooking Time 60 mins
Serves 4
  • 4 x 180g portions of MSC certified sustainable Glacier 51 Toothfish or similar white fish such as hoki (look for the MSC blue fish tick)
  • 1 lemon, quartered

For the herb crust

  • 2 tablespoons extra virgin olive oil
  • ½ brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 80g fresh breadcrumbs
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon coriander seeds, roasted and roughly pounded
  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons chopped flat-leaf Italian parsley
  • 3 tablespoons chopped chives
  • 1 tablespoon grated lemon zest, making sure there is no bitter pith
  • Sea salt and freshly ground black pepper
  • 90g unsalted butter, softened

For the roast tomato sauce

  • 10 vine-ripened tomatoes cores removed
  • 150ml extra virgin olive oil
  • 100ml red wine vinegar
  • 1/2 bunch tarragon, finely chopped
  • 1/2 bunch thyme, finely chopped
  • Sea salt and freshly ground black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. For the roast tomato sauce, preheat the oven to 150 C. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30-40 minutes, or until the skin starts to blister and peel. Remove the tomato skin with a pair of tongs and discard. Pass the tomato through a food mill with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 45 minutes over very low heat. Check the seasoning. If the tomato sauce is a little tart, add a pinch of sugar and more salt.
  2. Increase the temperature of the oven to 200 C. To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and sweat for about 5 minutes, or until soft. Remove from the pan and put into a stainless-steel bowl. Add the breadcrumbs, ginger, coriander seeds and leaves, the parsley, chives, lemon zest, sea salt and a good grind of fresh pepper. Mix thoroughly, then add the butter and mix again; it should start to come together.
  3. On a chopping board, squash the mixture into a square that is just bigger than the fish fillet. Lay the MSC certified sustainable fish presentation side down on the breadcrumb mixture and cut the fish and its coating into four pieces. Slide a fish lifter under the first piece, carefully turn the fish and its coating over and put in a roasting tin, crust side up. Repeat with the other portions. 1/2 cup water into the bottom of the roasting tin and cook for 15 minutes, or until a thin metal skewer slides easily into the fish. Remove the tin from the oven.
  4. Spoon some roast tomato sauce onto each plate, then carefully place one fish portion on top of the sauce and squeeze some fresh lemon juice over the crust. Serve immediately.

Ingredients

Method

  • 4 x 180g portions of MSC certified sustainable Glacier 51 Toothfish or similar white fish such as hoki (look for the MSC blue fish tick)
  • 1 lemon, quartered

For the herb crust

  • 2 tablespoons extra virgin olive oil
  • ½ brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 80g fresh breadcrumbs
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon coriander seeds, roasted and roughly pounded
  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons chopped flat-leaf Italian parsley
  • 3 tablespoons chopped chives
  • 1 tablespoon grated lemon zest, making sure there is no bitter pith
  • Sea salt and freshly ground black pepper
  • 90g unsalted butter, softened

For the roast tomato sauce

  • 10 vine-ripened tomatoes cores removed
  • 150ml extra virgin olive oil
  • 100ml red wine vinegar
  • 1/2 bunch tarragon, finely chopped
  • 1/2 bunch thyme, finely chopped
  • Sea salt and freshly ground black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. For the roast tomato sauce, preheat the oven to 150 C. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30-40 minutes, or until the skin starts to blister and peel. Remove the tomato skin with a pair of tongs and discard. Pass the tomato through a food mill with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 45 minutes over very low heat. Check the seasoning. If the tomato sauce is a little tart, add a pinch of sugar and more salt.
  2. Increase the temperature of the oven to 200 C. To make the herb crust, heat the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and sweat for about 5 minutes, or until soft. Remove from the pan and put into a stainless-steel bowl. Add the breadcrumbs, ginger, coriander seeds and leaves, the parsley, chives, lemon zest, sea salt and a good grind of fresh pepper. Mix thoroughly, then add the butter and mix again; it should start to come together.
  3. On a chopping board, squash the mixture into a square that is just bigger than the fish fillet. Lay the MSC certified sustainable fish presentation side down on the breadcrumb mixture and cut the fish and its coating into four pieces. Slide a fish lifter under the first piece, carefully turn the fish and its coating over and put in a roasting tin, crust side up. Repeat with the other portions. 1/2 cup water into the bottom of the roasting tin and cook for 15 minutes, or until a thin metal skewer slides easily into the fish. Remove the tin from the oven.
  4. Spoon some roast tomato sauce onto each plate, then carefully place one fish portion on top of the sauce and squeeze some fresh lemon juice over the crust. Serve immediately.
Your guide to sustainable seafood

Your guide to sustainable seafood

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