Baked sprats with kale

Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale
By Theo Randall
Baked sprats with kale
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 500 g or 4 whole sprats
  • 1 small dried chilli, finely chopped
  • 1 tsp fennel seeds, crushed
  • 150 g toasted breadcrumbs
  • 1 unwaxed lemon, zest only
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp pine kernels
  • 250 g kale, trimmed
  • 50 ml 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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