Pomfret, Venetian fashion

Ingredients

• 1 whole fish (filleted) pomfret fish (Ask your fishmonger to fillet it for you if unsure, or see step 1 for guidance)
• 1 tablespoon butter (For greasing the baking dish)
• 1 medium, sliced tomato (One slice per fillet; use a ripe, firm tomato for the best colour)
• 1 small handful chopped parsley (Roughly chopped; for sprinkling over the fillets before baking)
• 1 small shallot chopped shallot (Finely chopped; for sprinkling over the fillets before baking)
• 1 large handful spinach (Fresh spinach; used only for its green colouring juice in the sauce)
• 4 tablespoons melted butter or velouté sauce (Use melted butter for simplicity; velouté is a classic French white sauce made from butter, flour, and light stock)
• 2 tablespoons stock (A little stock to loosen and flavour the sauce; fish or chicken stock works well)
• 1 small handful finely minced parsley (Mince as finely as possible for the sauce)
• 1 very small shallot shallot (Use a very small amount; mince finely for the sauce)
• 1 tablespoon chopped capers (Roughly chopped)
• 1 tablespoon chopped gherkins (Roughly chopped; use pickled gherkins)

Instructions

1. 1If your pomfret is whole, fillet it now. Lay the fish flat on a chopping board. Using a sharp, flexible knife, cut along the backbone from head to tail, keeping the blade close to the bone and gliding it along to release the flesh. Repeat on the other side to obtain two flat fillets. Remove any remaining pin bones by running your finger along the flesh and pulling them out with tweezers or your fingernails. Rinse the fillets briefly under cold water and pat dry with kitchen paper. If your fishmonger has already filleted the fish, simply pat the fillets dry.
2. 2Preheat your oven to 200°C (180°C fan / 400°F / Gas Mark 6). Take a baking dish large enough to hold all the fillets in a single layer and rub the inside generously with the butter so the entire base and sides are coated. This prevents the fish from sticking and adds flavour.
3. 3Lay the pomfret fillets in the buttered baking dish in a single layer, skin-side down. Place one slice of tomato on top of each fillet. Sprinkle the chopped parsley and chopped shallot evenly over all the fillets. The tomato slice should sit neatly on top of each piece of fish.
4. 4Place the baking dish in the preheated oven and bake for 12–15 minutes, or until the fish is opaque all the way through and flakes easily when pressed gently with a fork. The tomato should be softened and slightly roasted. Do not overbake, as pomfret fillets are delicate and can dry out quickly. While the fish bakes, prepare the green sauce (steps 5 and 6).
5. 5While the fish is baking, bring a small saucepan of water to the boil. Add the spinach leaves and boil for 2–3 minutes until completely wilted and soft. Drain the spinach in a sieve. Allow it to cool for a minute or two until safe to handle, then transfer it to a piece of clean muslin cloth or a fine-mesh cloth. Gather the cloth around the spinach and squeeze firmly over a small bowl, extracting as much green liquid and pulp as possible. Discard the dry fibrous remains in the cloth and set aside the bright green spinach liquid in the bowl — this is your colouring.
6. 6In a small saucepan over low heat, gently warm the melted butter (or velouté) together with the stock, stirring to combine into a loose, pourable sauce. Once warm, stir in the finely minced parsley, the very finely minced shallot, the chopped capers, and the chopped gherkins. Stir everything together. Finally, pour in the spinach green liquid you extracted in the previous step, stirring it through until the sauce turns a vibrant green colour. Keep the sauce warm over the lowest possible heat until the fish is ready to serve. Do not allow it to boil.
7. 7Once the fish is done, carefully lift the fillets from the baking dish using a fish slice or wide spatula and arrange them on a warmed serving plate or dish. Ensure each fillet still has its tomato slice sitting on top. Spoon the green sauce generously around and over the fillets. Serve immediately while the fish is hot, the tomato is vivid red, and the sauce is a brilliant green — the combination of colours is as much a feature of this dish as the flavour.