Grilled Fig Stuffed Garfish with Almonds and Wild Fennel
serves 6
12 gloves of organic garlic, peeled and fine chopped
120g blanched almond flakes…see note below coarsely crushed
12 medium garfish fillets, finned and tailed
75ml ev olive oil + little extra for drizzling
Maldon sea salt
black pepper, freshly ground
6 figs peeled and quartered
wild fennel or dill
50ml good balsamic
note
We also make a rustic version with chopped whole almonds but because the cooking time is so quick we very lightly roast them in a 160°C oven, cool them completely and then crush them.
Put the garlic, almonds, fish and oil into a bowl and toss over. Cover a baking sheet with either baking paper or a silicon sheet and lay 6 fish, skin side down on the sheet. Season with salt and pepper and lay a fig on each fillet. Using scissors snip fennel over the top and then lay the remaining fillets, skin side up and end to end on top. Season again and snip some more fennel over the top.
This can be done entirely in advance covered and refrigerated, but it is a good idea to bring them out of the fridge for 30 minutes before you cook them.
Pre heat oven to 200°C Cook for 8–10 minutes until just set. Serve immediately, spooning the pan juices over the fish and drizzling a little extra oil over them and a few drops of balsamic around the edges.
tip — you can accuse me of being a purist, but the difference between peeling figs and not is blidingly obvious in terms of taste and the small amount of effort it takes is well rewarded.
