verjus baked fish hot pot

A delicious and nutritious one pot dinner from the one and only Cle-ann Stampolidis.

Author

Cle-ann Stampolidis, Chef & Food Stylist

Servings

4

Ingredients

• Splash of Mount Zero Frantoio Extra Virgin Olive Oil
• 1 leek, white part sliced
• 2 garlic cloves, sliced
• 1 fennel bulb, cored and sliced
• Mount Zero Pink Lake Salt, to taste
• 1 cup Mount Zero Chardonnay Verjus
• 1 tomato, quartered
• Few sprigs of fresh thyme
• 4 kipfler potatoes, halved
• Fish stock, to cover*
• Pinch of saffron
• Peel of 1 lemon
• 1 fillet of atlantic salmon, halved
• 2 flat head tails
• Handful of Mount Zero Green Manzanilla Olives

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Place a cast iron dutch oven or oven-proof saucepan over a medium heat and add a generous splash of olive oil. Add leek, garlic, fennel, a pinch of salt and cook until soft.
3. Add in verjus and stir for 1-2 minutes
4. Arrange tomato, thyme, potato in the pan and cover half way with fish stock.
5. Add a pinch of saffron and lemon peel, and bake until the potato is cooked through (20-30 minutes, depending on your oven and the size of the potatoes).
6. When the potatoes are cooked, arrange the fish on top, add olives and a good splash of olive oil. Season with salt and pepper and bake until the fish is just cooked (6-10 minutes, depending on your oven and the size of your fish).
7. Serve as is, with a good crusty bread or a bowl of warm rice or quinoa.