‘Gurbell (meagre) is one of the most delicious fish available locally, fleshy texture with a mild taste that will please both fish lovers and those who are not regular fish eaters’
You will need:
1 large meagre fish (gurbell), filleted and skin removed
1/2 large sweet potato, grated
1/2 fresh turmeric root, grated
4 fresh tarragon leaves, finely chopped
6 kale leaves, soaked in hot water for 5 minutes, stem removed
2 tablespoons olive oil
1 tablespoon red pepper pesto (I used ready made)
2 tablespoons water
1 tablespoon sesame seeds
sea salt and freshly ground pepper
Preheat the oven to 200 C.
Lightly brush an ovenproof dish with olive oil.
Lay a fillet of meagre (gurbell) on the dish.
Mix the red pesto with 2 tablespoons of water.
Brush the fish fillet lightly with the red pesto mix.
Neatly spread the grated sweet potato on top of the fillet.
Add the grated turmeric then the chopped tarragon leaves, salt and pepper.
Brush the second fillet with the red pesto mix.
Place the fillet pesto side down on top of the sweet potato mix.
Brush the top with olive oil and place in a hot oven for 10 minutes.
Prepare the kale by placing it in hot water for 5 minutes.
Trim it to remove the tough stem.
Lay the strips of kale across the fish fillets leaving gaps between one strip and the other.
Tuck the strips under the first fillet if they are not long enough. If they are long enough tuck them under the bottom fillet of fish.
Brush the exposed kale leaves with olive oil and sprinkle some sesame seeds on top of the kale.
Return to the hot oven for another 15 minutes.
Allow to rest for 10 minutes before serving. Cut portions of the fish and serve individually.
Tip: Cool down, cover and refrigerate for a few hours and slice to serve cold with a salad.
My fish comes from Adam’s Gourmet Fish Shop and fresh vegetables from Big Fresh both in Mosta. I use spices and dried herbs by Schwartz.