Mulloway Cutlets Baked with Lemon & Rosemary
Cutlets, a cross-section of whole fish cut through the backbone leaving the bone in, are a nice change from fillets and steaks. The full flavoured rosemary and lemon topping marries well with mulloway’s distinctive flavour.
½ cup extra virgin olive oil
4 large potatoes, peeled and cut into bite-sized chunks
4 x 180g mulloway cutlets
Salt flakes and freshly ground black pepper, to taste
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely grated lemon zest
1 clove garlic, crushed
Green salad, to serve
Preheat oven to 200ºC.
Pour half the olive oil into a baking dish and place in oven. Dry potatoes well. When oil is hot, remove dish, add potatoes, stir well to coat and return to oven. Turn potatoes occasionally.
After 40 minutes, add half the remaining oil to a second baking dish and place it in the oven to heat.
Sprinkle the cutlets liberally with salt and pepper.
Combine rosemary, lemon zest and garlic.
Remove empty baking dish from oven, arrange cutlets in a single layer. Scatter rosemary mixture over the fish and drizzle with remaining olive oil. Place in the oven and cook for 12-15 minutes, until flesh comes away from the bone easily when tested with a fork.
Remove fish and potatoes from oven and serve with a green salad.
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