Salt-cured ling, seafood and cannellini bean tray bake

Name: Salt-cured ling, seafood and cannellini bean tray bake
Yield: 4
Ingredients: 600g piece skinned and boned ling fillet fish; 1 tsp fennel seeds, toasted; ½ tsp caster sugar; Grated zest of 1 lemon; Juice of 1/2 lemon; 12 medium uncooked prawns, shells removed, deveined, tail intact; 400g vongole, scrubbed; ½ cup (125ml) dry white wine; ¼ cup (60ml) extra virgin olive oil, plus extra to serve; 200g grape tomatoes, halved; 400g can cannellini beans, rinsed, drained; 1 bunch asparagus, chopped diagonally; ½ cup (75g) pitted Sicilian olives, halved; 1/3 cup (loosely packed) flat-leaf parsley, chopped plus extra to serve; Toasted sourdough bread, to serve

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https://healthimprovements.info/recipes/salt-cured-ling-seafood-cannellini-bean-tray-bake/c21zhu8m — Salt-cured ling, seafood and cannellini bean traybake

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by Silvia Colloca

Cook and author

Feb 02, 2019

“A smart dish for effortless entertaining” - Silvia Colloca.

600g piece skinned and boned ling fillet fish
1 tsp fennel seeds, toasted
½ tsp caster sugar
Grated zest of 1 lemon
Juice of 1/2 lemon
12 medium uncooked prawns, shells removed, deveined, tail intact
400g vongole, scrubbed
½ cup (125ml) dry white wine
¼ cup (60ml) extra virgin olive oil, plus extra to serve
200g grape tomatoes, halved
400g can cannellini beans, rinsed, drained
1 bunch asparagus, chopped diagonally
½ cup (75g) pitted Sicilian olives, halved
1/3 cup (loosely packed) flat-leaf parsley, chopped plus extra to serve
Toasted sourdough bread, to serve

Method

1.

Preheat oven to 200°C. Pound fennel, sugar, lemon zest and 1 tsp salt flakes with a mortar and pestle until finely ground. Place fish on a tray lined with baking paper and sprinkle salt mixture all over, then cover and chill for 15 minutes to lightly cure. Pat ling dry with paper towel and place into a baking tray.
2.

Combine prawns, vongole, wine, oil, tomato, cannellini beans, asparagus, olives, lemon juice and parsley in a bowl and season. Spoon mixture over and around ling in baking tray. Cover with a piece of baking paper and foil, seal edges, and bake for 20-25 minutes until fish and prawns are just cooked and vongole shells are open. Top with extra parsley and a drizzle of olive oil and serve with toasted sourdough.