Gurbell al fresh it can almost be eaten underdone

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Gurbell  [Meagre] Al Cartoccio, photo by C J Baldacchino during a live tv show

Gurbell or ‘meagre’ has firm fresh and a milky soft texture .  When cooked it almost melts in your mouth.  This is another healthy and quick meal, a low fat choice and the fish retains all its moisture and bursts with flavor from the herb infusion in the parcel.

With fish I usually allow 150 to 200g per portion for filleted fish and double that if the fish is left whole.

In this post you will find recipes for the fish, crispy potatoes and Mediterranean Salad with wild apples.

You will need :

150 to 200 g per portion filleted white fish
Lemon, today I am using local summer lemons that look like limes
Drizzle of olive oil
Maldon Salt
Freshly ground pepper
Fresh herbs, today I am using mint and parsley
Baking paper or foil

Oil a generous piece of baking paper or foil and place the fish fillet on top. Squeeze a little bit of lemon and arrange some fresh herbs of your choice on top of the fish. Cut a few thin slices of lemon and place neatly on top. Drizzle with olive oil, season and neatly close parcel.

When you are ready to eat it, preheat oven at 175C and bake for 15 minutes. I like to parcel individual portions as it reduces the cooking time. Take out of oven and allow to rest with the parcel unopened for 5 minutes. Serve immediately.

Roast Crispy Potato Slices with fennel seeds

The flavors of the Maltese traditional dish of roast potatoes with fennel seeds are wonderful.

The potatoes are finely sliced and I also add fresh mint after the potatoes are cooked.

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Roasted fennel potatoes.  This photo was taken during a live tv show by C J Baldacchino

You will need:

Potatoes, washed with skin on, allow one potato per portion
Olive oil, a drizzle

Salt and freshly ground pepper
Fennel Seeds, crushed
Fresh mint leaves, whole

Grease an ovenproof dish with olive oil. Cut the potatoes into thin slices and using your hands mix in some olive oil, sea salt and crushed fennel seeds. Overlap the slices neatly in an ovenproof dish.

Drizzle with a touch of olive oil. Do not overdo it. Season with sea salt and freshly ground pepper. Sprinkle more crushed fennel seeds and cook in oven for about 30 minutes depending on how crusty you like your potatoes.

Garnish with fresh mint leaves.

Mediterranean Salad with Capers and Wild Apple
I am serving the fish with a Mediterranean salad with capers and wild apple and thinly slice potatoes with fennel seeds

You will need :

Rocket leaves or Lambs Lettuce
Ripe Tomatoes
Fresh Mint
Fresh Parsley
Freshly Ground Pepper
Maldon Salt
Drizzle of olive oil
One Apple
Juice of half a lime

I was lucky enough to use Mediterranean wild apples which I cut myself from the countryside in the afternoon.

Thinly slice the apple with skin on. Squeeze some lime juice over it to prevent discoloration and it also adds to bring out flavor.

Arrange the leaves in a suitable container.
Cut up the ripe tomatoes and arrange according to preference.
Add some capers.
Cut up mint and parsley, I do not chop them as I think they look gorgeous when so fresh.
Scatter the thin apple slices on top.
Season with sea salt and freshly ground pepper
Drizzle with olive oil and serve.

My fish comes from Adam’s Gourmet Fish Shop Mosta and fruit and vegetables by Big Fresh, Mosta.  Kitchenware by Tescoma.