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Baldchin groper with chimichurri and ox-heart tomato salad

Name: Groper fish with chimichurri and tomato salad recipe
Yield: 6
Ingredients: 1kg whole baldchin groper, cleaned, scaled; 80g ghee, melted; 200ml extra virgin olive oil, plus extra, to drizzle; 40.00 ml oregano; 40.00 ml thyme leaves; 1 tsp rosemary leaves; 50g store-bought roasted red peppers, drained, finely chopped; 50g nasturtium leaves (see note), roughly chopped, plus extra leaves and flowers, to serve; 75ml red wine vinegar; 60g flat-leaf parsley leaves, roughly chopped; 60ml lemon juice; 2 garlic cloves, crushed; 40.00 ml finely chopped coriander leaves; 20.00 ml sweet paprika; 1 fresh bay leaf, finely chopped; 1 bird’s-eye chilli, seeds removed, finely chopped; 80ml olive oil; 80ml chardonnay; 1/2 vanilla bean, split, seeds scraped; 1/2 tsp caster sugar; 6 ox-heart tomatoes, thinly sliced

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Baldchin groper with chimichurri and ox-heart tomato salad

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by Josh Niland

Oct 10, 2024

"For the chimichurri, resist the urge to finely chop all the herbs. The leaves quietly perfume the oil, and then explode with flavour when you bite into them." - Josh Niland

1kg whole baldchin groper, cleaned, scaled
80g ghee, melted

Chimichurri

200ml extra virgin olive oil, plus extra, to drizzle
2 tbs oregano
2 tbs thyme leaves
1 tsp rosemary leaves
50g store-bought roasted red peppers, drained, finely chopped
50g nasturtium leaves (see note), roughly chopped, plus extra leaves and flowers, to serve
75ml red wine vinegar
60g flat-leaf parsley leaves, roughly chopped
1/4 cup (60ml) lemon juice
2 garlic cloves, crushed
2 tbs finely chopped coriander leaves
1 tbs sweet paprika
1 fresh bay leaf, finely chopped
1 bird’s-eye chilli, seeds removed, finely chopped

Ox-heart tomato salad

1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) chardonnay vinegar
1/2 vanilla bean, split, seeds scraped
1/2 tsp caster sugar
6 ox-heart tomatoes, thinly sliced

Method

1.

To make chimichurri, place the oil in a small saucepan over low heat and cook for 4-5 minutes, until warm to touch, then remove from heat. Meanwhile, place oregano, thyme and rosemary in a mortar and use a pestle to pound lightly until coarsely crushed. Stir into oil and cool to room temperature. Stir in remaining ingredients and season to taste.
2.

Place fish on a wire rack on a tray and chill, uncovered, for at least 1 hour prior to cooking (drying the skin helps it crisp up).
3.

Preheat oven to 240°C/220°C fan-forced. Line a large oven tray with baking paper. Heat the ghee over high heat in a frypan big enough to fit fish. Season fish all over and inside cavity and cook in pan for 2-3 minutes each side, until golden. Transfer to prepared tray and roast for 20 minutes, or until just cooked through. Rest for 5 minutes before serving.
4.

For the salad, place oil, vinegar, vanilla seeds and sugar in a small bowl. Season to taste and whisk to combine. Season tomatoes liberally with salt flakes and freshly ground black pepper and arrange on a separate serving plate. Spoon dressing over and scatter with extra nasturtium leaves and flowers.
5.

Transfer fish to a large serving platter and spoon over chimichurri. Scatter with extra nasturtium leaves and flowers and serve with salad and extra chimichurri.

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Recipe Notes

Baldchin groper flesh is white, firm and flaky, with a mild, sweet flavour. Niland loves to cook it over a charcoal grill, but has adapted his method to suit home kitchens. Substitute sustainable coral trout, snapper or barramundi.