All you need is a warm loaf of bread to go with this dish. Without it also, it is a balanced dish, the carb being provided by the potatoes. Simple to cook, the recipe keeps intact the flavour of the fish. Add to it the crunchiness of asparagus and you have a great winter meal. Executive Chef of Radisson Blu Hotel New Delhi Paschim Vihar, Subroto Goswami calls it one of his favourite recipes.
Oven baked fish steak
Ingredients
Sea Bass Steak – 1(weighs 250-280 gms)
Olive Oil – 100 ml
Garlic Segments – 25 gms
Spinach – 100 gms
Baby Potatoes – 5-6 pc
Asparagus – 2 stalks
Onion jam
Lemon – 1
Salt and Pepper (crushed)
Method
Marinate the fish steak with salt, crushed pepper and lemon juice. Rub one segment of garlic on the surface. Blanch the spinach, asparagus and the baby potatoes. Chop some garlic finely.
Heat the olive oil and sauté the garlic, add the blanched spinach, sauté more and keep it aside. Prepare the onion jam by grinding about 100 grams of onion.
Heat a pan, put one table spoon of olive oil. Add the fish steak. Seal both the sides and grill it in the oven.
Toss the potatoes with some thyme. Also toss the asparagus in a little olive oil. Serve the fish on a bed of spinach and other accomplishments on plate.
Before joining Radisson Blu Hotel New Delhi Paschim Vihar, Chef Subroto Goswami worked with The Oberoi, New Delhi, Hyatt Regency and Ista, a subsidiary of the Ananda Spa. With 25 years of experience in the industry, he has contributed articles on food in various dailies and magazines and has participated in various food shows in channels like NDTV Good Times, Zee TV, ETV Bangla and Alpha Bangla. Chef Subroto, along with the team at The Oberoi Group, received an award by FICCI “for bringing processed meat to the Indian market.”
