Three cheese snapper bake – A sensational winter dish

I get to try out a lot of wonderful fish dishes in my travels, and like passing on the best ones to readers of this column-todays is hearty dish that’s sure to warm you and your taste buds up.

It was shown to me by Sandy Harder and partner Craig McCathie from the Fresh Fish Place cooking school at Port Lincoln. Port Lincoln is the sea food capital of South Australia, so I was expecting something good, but my expectations were exceeded: this dish will have you salivating. Sandy kindly put the below recipe together so you can try it for yourself, but if your ever in Port Lincoln check out the fresh fish place and cooking school; it’s well worth the visit. More info at www.portlincolnseafood.com.au

Ingredients:
• Fillets of Queen Snapper (Blue Morwong), Pink Snapper (Standard Snapper) or Terakahi (Jackass Morwong). Fillets need to be boneless.
• Mix equal quantities of 3 different cheeses, tasty, mozzarella, parmesan
• Chopped parsley
• Dijon mustard OR horseradish cream
• Salt
• Pepper
• Drizzle of olive oil


Method:
• Drizzle a little oil over the base of your casserole/baking dish approx 50mm deep.
• Lay fish fillets out to cover the bottom, spread lightly with horseradish cream and sprinkle with cheese mixture and parsley. Sprinkle with oil, salt and pepper.
• Assemble another layer as above and bake in moderate oven until cooked through and cheeses are brown. Approximately 30 - 40 minutes, depending on thickness of fillets.
• Serve with a garden salad or steamed veg.

Thanks Sandy, I’m not sure if my efforts will match yours, but I’m giving it a go.

See you on the water.
Rob Paxevanos