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Baked sprats with kale
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 2
Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale
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Ingredients
- 500g or 4 whole sprats
- 1 small dried chilli, finely chopped
- 1 tsp Fennel seeds, crushed
- 150g toasted breadcrumbs
- 1 unwaxed Lemon, zest only
- 2 tsp flat leaf Parsley, chopped
- 2 tsp Pine kernels
- 250g Kale, trimmed
- 50ml Olive oil
- 1 Lemon, juice only
Method
1. Preheat the oven to 180C/gas 4.2. Fillet the sprats. Lay 4 fillets side by side on greaseproof paper. Crush up then season with salt and pepper, a little of the dried chilli and half the fennel seeds, breadcrumbs, lemon zest, parsley and pine nuts.
3. Lay the last 4 fillets on top, silver side up and add the rest of the topping
4. Bake these in an oven for 5 mins.
5. Serve with blanched kale and dress with a generous portion of good olive oil and lemon juice.
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