Lemon Myrtle Fish

Lemon myrtle is a wonderful native Australian herb with a bright, lemony aroma, and it pairs beautifully with a delicate white fish. This is an easy weeknight bake: the fish sits on a fragrant base of onion, garlic and ginger, then goes in the oven while you pull together a quick side of mash and stir-fried greens. It is naturally gluten-free and dairy-free.

Ingredients

• 4-6 pieces mullet or your preferred white fish
• 1 brown onion, sliced
• 3-5 leaves lemon myrtle
• 4 cloves garlic, chopped
• 2 tsp ginger, grated
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp pepper
• 2 sweet potatoes
• 1 cob corn, kernels removed
• 2 sticks celery, chopped
• 1 red onion, chopped
• 1 bunch broccolini, chopped
• 4 small beetroot, cooked

Method

1. Stir-fry the brown onion, garlic, ginger and olive oil in a pan.
2. Once the onion has become transparent, add the lemon myrtle leaves and stir for a minute or so, then tip the contents into a baking dish.
3. Lay the fish fillets over the cooked base. Squeeze the juice of one lemon over the fish and season with salt and pepper. A little olive oil over the top is lovely too.
4. Cover with a lid and bake for 15-20 minutes, until the fish is tender and cooked through.
5. Steam the chopped sweet potato and mash.
6. Stir-fry the corn, broccolini, red onion and celery with a tablespoon of vegetable stock, or use your choice of stir-fry vegetables.

Serve the fish with the sweet potato mash, stir-fried greens and cooked beetroot for a fresh, colourful plate. Lovely with a wild herb pesto on the side for a herby lift.