Whole baked maasbankers with quick salade niçoise

Recipe from: 03 February 2011

Ingredients 12
Servings 1
Minutes 5 mins


Serving Change
  • 3
    whole maasbankers, gutted and cleaned
  • 2
    medium lemons, sliced
  • butter
  • seasoning to taste
  • baby potatoes
  • black olives, pitted
  • sugar snap peas
  • anchovy fillets in oil
  • egg
  • Dijon mustard
  • olive oil
  • lemon juice


5 mins
Place the fish in a lightly oiled oven-proof dish. Put slices of lemon inside the belly and dot generously with butter. Bake at 180 C for approximately 25 - 30 minutes (depending on the size of the fish) and turn once during cooking time.
Meanwhile boil the baby potatoes in salted water until cooked through. Briefly fry the sugar snap peas in a little olive oil.
Once the fish is ready, assemble the salad:
Crush the baby potatoes using a fork, then top with sugar snaps,  anchovy fillets and olives. Mix some Dijon mustard with a glug of olive oil and the juice of one lemon, and drizzle over the salad. Top with a soft fried egg, allowing the yolk to bleed into the dressing.
Serve immediately.

Reprinted with permission of Sardines on Toast.
To visit Sardines on Toast’s blog, click here.


Read more on: fish/seafood


Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.