Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange

This dish was created while we were taking a little break at nearby Loch Sport.  The colours on the plate remind me of this stunningl sunset, captured beautifully on camera by Gary, on the evening that the recipe came to be.

Sunset over Lake Wellington (Photo taken by Gary Malyon)

With our favourite fish and what veg I had at hand, the recipe just evolved and was delicious!  The chilli sauce used, was my own homemade version, one that my Gary says needs to come with a warning!

Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange
Prep Time
10 mins
Cook Time
30 mins
 

A recipe created using one of our favourite fish and what was to hand...

Category: Fish, Main
Style: Australian
Keyword: Brussels Sprouts, Butternut Pumpkin, Fennel, Fish, Gluten Free, One Pan, Orange, Pumpkin, Tray Bake
Quantity: 4 serves
Author: sbaskitchen
Ingredients
FOR THE VEGETABLES
  • 1/2 butternut pumpkin
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove finely chopped
  • 1 tsp finely grated orange zest
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme leaves removed
  • 1/4 tsp salt flakes
  • freshly ground black pepper
  • 1 medium fennel bulb very thinly sliced
  • 12 Brussels sprouts trimmed and quartered
  • 1 small orange sliced into 1/4 cm thick rounds
FOR THE FISH
  • 2 tbsp sweet chilli sauce
  • 1 garlic clove finely chopped
  • 1 tsp finely grated orange zest
  • 4 (175g) Duck Fish fillets or other firm firm fish such as Snapper or Blue Eye Cod
  • 4 sprigs thyme
  • Salt flakes and freshly ground black pepper to season
Instructions
  1. Preheat oven to 200˚C
  2. Cut the solid end of the pumpkin into 1.2cm thick slices and peel. Retain the remaining pumpkin
  3. Place the pumpkin into a shallow baking dish, drizzle with 1 tbsp of the olive oil and season with salt and pepper.
  4. Bake in preheated oven for 10 minutes
  5. Meanwhile peel the remaining pumpkin and cut into 2 cm pieces.
  6. Select a basin large enough to hold the vegetables and then add the garlic, orange zest, olive oil, thyme leaves, 1/2 tsp salt and a good grinding of black pepper, stirring well to combine. Add the pumpkin pieces, fennel and Brussel sprouts and toss well to coat.
  7. Scatter the coated vegetables and the orange slices onto the baking tray with the partially cooked pumpkin, and return to the oven for a further 10-15 minutes, until the pumpkin is just cooked and the Brussels sprouts are beginning to char.
  8. Place the fish fillets into the bowl that the vegetables had been in and toss to coat with the residual oil and seasonings.
  9. Combine the sweet chilli sauce, garlic and orange zest together in a small dish.
  10. Once the pumpkin is just cooked through, remove the baking dish from the oven and arrange the fish in amongst the vegetables. Top each fillet of fish with some of the chilli sauce mixture and a sprig of thyme.
  11. Return the baking tray to the oven and continue to cook until the fish is just cooked through, approximately 10 minutes.
  12. To serve, arrange the pumpkin slices on individual serving plates and top with a fillet of the fish, a slice of orange and a sprig of thyme. Finally scatter around the pumpkin pieces, Brussels sprouts and fennel.
Notes

Duck Fish is also known as Boar Fish.

 

Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange

 

Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange

 

Until next time…

Bon appétit!

Links:

A Stroll Through The Vegie Patch – The End of Summer

Today I thought you might enjoy a stroll through our Vegie Patch. Lots of photos and very few words – A break from the kitchen…

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Aubergine / Egg Plant

Beans

Beets

Berries

Brassicas

Corn

Courgette / Zucchini

Cucumbers & Cornichon

Flowers

Green Stuff

Herbs & Aromats

Onions

Other Stuff

Peas

Peppers

Potatoes

Pumpkins

Rhubarb from Navarre

Rock Melon

Seed Saving

The Bees

Tomatoes

 

My favourite pics…

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I hope that you have enjoyed joining me on a stroll through our vegie patch.  It’s one of my favourite places to be.  Can you believe that just three months ago, we did not have a vegie patch!  I am looking forward to working and watching it through the seasons ahead.

Until next time…

Happy gardening and…

Bon appétit!

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Links:

The Vegie Patch

A visit with friends to help prune the vines

Another busy week in SBA’s kitchen and beyond…

Last weekend we were invited to visit with friends for the pruning of the vines in their little vineyard – well I should say so that Gary could help with the pruning of the vines! The weather was freezing. We were up very early on Saturday morning, about 5am as we had a long drive ahead of us. We quickly packed, had a hot drink and even remembered to put in the sponge that I had baked, which is fondly referred to in our family as Nana’s Chocolate Cream Cake. We arrived after a 3 ½ hour drive, Gary did all of the driving, while I studied for my next French lesson. When we got there, Gary headed straight down to help John and George in the vineyard, while I enjoyed the warmth of the family home, a lovely hot cup of tea and a great catch up with Vicki.

At lunch time, Vicki and I prepared some salad, while John cooked beautifully tender steak and toasted some rye bread, and we all enjoyed a steak sandwich for our lunch while standing around the open fire outside the cellar. As soon as they had finished eating, the men headed back to work. I went down and took a few photos before heading back up to

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the house with Vicki. That night we enjoyed a wonderful meal of slow cooked pork belly with roast pumpkin, potato and fennel, and steamed broccoli and beans. It was delicious. We spent the night at our friends’ home before returning home on Sunday.

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The view from our room on Sunday morning

But before we left we enjoyed a lovely hot breakfast and witnessed a lovely rainbow. DSC03864

Back home we started to prepare for the arrival of my sister and three friends on Monday.

While Sonnie and one friend arrived early afternoon, the other friends arrived early evening, all having traveled from Melbourne. Gary and I had spent the time since returning home preparing for their arrival. Gary had the yard and house looking wonderful, and all of the breakfast food had been prepared – poached fresh and dried fruits, homemade yoghurt, Véronique’s Brioche, a cob of grainy bread and a really nice

 

Crunchy Gluten Free Granola, which I had put together just to have something crunchy to have with the yoghurt and fruit.

For dinner that night, we had decided to prepare smoked ribs. So I prepared a rub, and the ribs were smoked for about seven hours in our smoker. I also put in some sweet potatoes and other potatoes to be used later for soup making etc. I wanted to serve the ribs with a simple potato bake, so made it using chicken stock rather than the usual cream and milk. It is not quite as rich, but just as delicious. Then I wanted a salad, a kind of coleslaw but with fennel, apple etc. So when I set to making that, I took the mandolin out and set a large bowl ready. I didn’t think I had enough fennel, but was soon to find out that I had plenty and quickly went looking for a larger dish, which turned out to be a roasting dish. The recipe changed as I was making it, there was no cabbage needed, so that went back into the fridge. I had bought crème fraiche to make the dressing, but didn’t touch it, instead I used horseradish cream, blood orange vinegar and some amazing fresh extra virgin olive oil. The resulting salad was a delicious DSC03887Fennel, Apple and Orange Slaw. With everyone here and around the table we served up the meal. The conversation was loud and at times absolutely hilarious – thank you Sonnie and Anna….

DSC03890 (1)The next morning I was up early studying again, before everyone else was out of bed. I had set the table for breakfast the previous night after everyone had gone to bed, so all I had to do in the morning was set the brioche in the oven to warm, slice the bread, put out a plate of sliced cheese, as well as the yoghurt and stewed fruit. People slowly started to appear and when we were all ready, we sat down to another great meal time of food and great conversation. I had to quickly excuse myself (and leave them to clean up) as I had my French Lesson at 10:30. You know, I think I am starting to get it a little!

Anyway, French lesson done, and eggs from my teacher, I decided to stop at the farm gate on the way home for some more to send home with our guests. Lunch was easy – the Fennel, Apple and Orange Slaw left over fromDSC03897 the previous night, sliced ham, homemade bread, and one of the smoked sweet potatoes roughly mashed, topped with some homemade cheese, diced red capsicum, finely diced green chilli and a sprinkling of piment d’espelette (French chilli powder) and baked in the oven.  The general consensus was that the salad had developed in flavour and improved even more since the night before.

We had a lovely relaxing afternoon and evening together, wandered around the garden, sat in the sitting room with the heater on, enjoyed some homemade liqueurs in the evening, lots of chatting and laughing.

The next morning we were up early, some of our guests had to be on the road by 8 am and we wanted to make sure that they had had a good meal before the road trip back home. We made bacon and eggs. That is bacon and egg sandwiches, as well as fried eggs, poached eggs, tomatoes, bacon and toast. Everyone returned home with a dozen fresh eggs, a bottle of my homemade Worcestershire Sauce and a bottle of my homemade Tomato Sauce. We can’t have them leaving empty handed, now, can we…

So my friends, that is what has been going on here.

Not much time in the garden, I’m afraid, but did get a bit more work done on the “Grand Old Dame”, still plenty more to go though.

Until next time…

Bon appétit!

Links:

Crunchy Granola

Nana’s Chocolate Cream Cake (with gluten free option)

Fennel, Apple and Orange Slaw

Véronique’s Brioche

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