“A side dish of cauliflower or broccoli ‘rice’ and roasted vegetables will be perfect for this dish,” says Pete Evans.
Ingredients
Method
Main
1.Preheat oven to 180C. Heat half the coconut oil in a flameproof casserole over high heat. Season the fish and fry until golden (about 30 seconds each side). Remove fish from casserole and set aside.
2.Reduce heat to medium, add remaining coconut oil to casserole, then add garlic and fry until fragrant (about 30 seconds). Add broccolini, parsley, chilli, anchovies and lemon rind and fry until fragrant (30-40 seconds), then deglaze pan with wine, add fish stock and remove from the heat.
3.Return fish to casserole, place in a single layer, scatter clams around fish, then cover with a lid and bake in the oven until clams open and fish is cooked through (10-15 minutes). Season to taste with lemon juice and serve.
