Recipes

Claire Macdonald’s Baked white fish fillets with Roasted Butternut dip and orange

Serves 6

Ingredients

• 6 pieces of filleted fish, each weighing about 6oz/170g
• For the coating
• 2 tablespoons olive oil
• 2 onions, skinned, halved and diced finely
• 2 tablespoons sesame seeds
• 1 teaspoon salt, about 20 grinds of black pepper
• Finely grated rind of 2 oranges, both well washed and dried before grating, to remove the preservative
• 2 tubs of DipNation’s Roasted Butternut & Sweet Chill dip

Method

Heat the olive oil in a sauté pan and fry the diced onions, salt and pepper and sesame seeds, stirring, for five to seven minutes, until the onions are soft and the sesame seeds golden in colour – their flavour then enhances that of the roasted butternut squash and the fish. Cool, and then mix well with the grated orange rind, and the contents of the tubs of roasted butternut squash.

Put the pieces of filleted fish into an ovenproof dish. Divide the mixture evenly between each piece of fish, spreading it over each. Bake in a moderate heat, 180C/350F/Gas Mark 4, for 20-25 minutes, or until when you carefully part the middle of a piece of fish it separates into opaque flakes.