Baked Rockling with Tomato Basil & Lemon Salsa with Creamy Cashew Aioli

September 17 2019
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This week's new recipe is this delicious baked rockling with tomato basil and lemon salsa and a creamy cashew garlic aioli. 

Now, my husband Mike isn’t a big fan of fish but he LOVES this recipe! The salsa is bright, fresh and goes perfectly with the fish and the creamy garlic aioli ties it all together deliciously. 

I'm using soaked cashews to make the aioli but you could also use yoghurt.

This fish is perfect served with steamed green vegetables or a green leafy salad. You could also serve it alongside baked potatoes or rice or some fresh crusty bread. Yum!

Enjoy the recipe and let me know if you have any questions in the comment section below.

 

 

 

Baked Rockling with Tomato Basil & Lemon Salsa with Creamy Cashew Aioli  |  Gather & Feast

Baked Rockling with Tomato Basil & Lemon Salsa with Creamy Cashew Aioli  |  Gather & Feast

Ingredients

GF, DF
30 minutes
4-6

Fish

  • 2 large or 4 smaller Rockling fish fillets OR fish of your choice
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Lemon juice


Tomato Basil & Lemon Salsa

  • 2 x 250g punnets cherry tomatoes 
  • 1 bunch fresh basil, roughly chopped
  • 1 bunch chives, finely chopped
  • Zest of 2 large lemons
  • A generous drizzle of extra virgin olive oil
  • Sea salt & black pepper to taste


Cashew Aioli (or simplified garlic yoghurt version below)

  • 1 cup cashews, soaked in boiling water for 1 hour then drained
  • 1 small garlic clove
  • Juice of half a lemon
  • ¼ cup water
  • Sea salt & black pepper to taste


Garlic Yoghurt (if using instead of cashew aioli)

  • 1 cup thick unsweetened Greek yoghurt
  • 1 small garlic clove
  • Juice of half a lemon
  • Sea salt & black pepper to taste

Method

  1. First up preheat your oven to 180C / 350F (fan-forced oven).
  2. Into a paper-lined baking tray add the fish.
  3. Top with some salt, black pepper, a drizzle of olive oil, and a squeeze of lemon.
  4. Now pop the fish into the oven. Bake for 20 minutes for a thick fish or 15 minutes for a thinner fish fillet.
  5. While the fish is baking we are going to make the salsa.
  6. Grab a mixing bowl and add the 2 punnets of roughly chopped cherry tomatoes, the roughly chopped basil, the finely chopped chives, and the zest of two lemons.
  7. Now drizzle some olive oil, a sprinkle of sea salt and black pepper to taste and set aside.
  8. For the cashew aioli (if you’re making the garlic yoghurt see below).
  9. Add the soaked cashews to a blender. 
  10. Then add the juice of half a lemon, one small garlic clove, sea salt and black pepper to taste, a ¼ cup of cold water, and blend until smooth. 
  11. Set aside until ready to use. Store any leftovers in an airtight container or jar in the fridge.
  12. For the garlic yoghurt (if using instead of the cashew aioli).
  13. In a small bowl add the yoghurt.
  14. Grate the garlic clove into the yoghurt. 
  15. Add the lemon juice, sea salt and black pepper to taste. 
  16. Stir to combine. Set aside until ready to use.
  17. Once the fish is done remove from the oven.
  18. Top with the tomato salsa and drizzle with the cashew aioli or garlic yoghurt.
  19. Add some fresh basil leaves and black pepper. Serve and enjoy!
  20. This fish is perfect served with steamed green vegetables or a green leafy salad. You could also serve it alongside baked potatoes or rice or some fresh crusty bread. Delicious.

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