Redfish, Lemon, Artichoke and Pangrattato served with Salmoriglio

Redfish, Lemon, Artichoke and Pangrattato served with Salmoriglio
Fishboxer Fishbox HQ from Muir of Ord


260g day-old ciabatta, crusts removed and torn into small pieces
1/4 tsp dried chilli flakes
60ml olive oil
Pinch of sea salt

2 tbsp chopped oregano
2 tbsp finely chopped flat-leaf parsley
1/2 clove garlic, finely chopped
60ml lemon juice
100ml extra virgin olive oil

6 globe artichokes
1 lemon, halved
125ml water

4 redfish fillets (approx 160g each)
1 lemon, sliced

To serve
400g baby rocket


• Preheat oven to 190°C.
• Remove crusts from bread and tear into small pieces.
• Toss bread, chilli, 1 1/2 tbsp oil and a pinch of sea salt on an oven tray.
• Cook for 15 minutes or until toasted, then leave to cool.

• Combine all ingredients and season.

• Trim artichoke stalks to 1cm, snap off outer leaves until you reach pale leaves, then cut off tops, leaving 3cm of base.
• With a paring knife, trim green from base and stalk, cut in half and scoop out choke.
• Rub artichokes with a lemon half and place in a bowl of water with juice of other lemon half.
• Drain artichokes and pat dry with paper towel.
• Heat 1 tbsp of oil in a frying pan over medium heat and cook artichokes, turning, for 8 minutes or until golden.
• Add water, cover and cook for 10 minutes or until soft.
• Remove from pan and keep warm.

• Wipe the pan clean and heat the remaining oil over a high heat, then add the fish.
• Cook fish, skin-side down first, for 30 seconds on each side or until just cooked through.
• Remove the fish from the pan, add the lemon slices and cook for 15 seconds on each side until browned.

To serve
• Slice the artichokes, toss in a bowl with the rocket and pangrattato, then divide among plates with lemons.
• Top with fish and drizzle with salmoriglio.