Baked seafood with coriander Chimichurri recipe
This spring, we partnered with food writer and photographer Martyna Angell to develop four yummy spring dishes that are perfect served as the weather warms up.
Find Martyna’s delicious baked seafood dinner served with a zesty, sweet and sour, slightly spicy chimichurri recipe below. Make sure you share your work with us by tagging @westfieldmiranda and @wholesomecook, and use the hashtag #freshfoodwithwestfield.
Baked seafood with coriander Chimichurri
A delicious baked seafood dinner served with a zesty, sweet and sour, slightly spicy chimichurri busrting with coriander flavours. The sauce also goes well with steak and keeps in the fridge for a couple of days.
• 2 swordfish steaks
• 2 baby octopuses
• 1 squid
• 12 raw peeled prawns
• 8 scallops
• Olive oil
• 1 lime
• 3 sprigs coriander
• 1 red long chilli
• 2 small garlic cloves
• 2 tsp fish sauce
• 4 tsp olive oil
• 1 tsp brown sugar
• Juice of 1/2 lime
Preheat oven to 180C and place the rack on the top shelf. Dice swordfish steaks into bite-sized pieces. Cut octopuses into quarters, slice and score squid. Drizzle the fish and seafood with a teaspoon of olive oil each, season with a pinch of salt and pepper. Cut lime in half. Line a large baking dish with baking paper. Arrange seafood and the lime cut-side up in the tray. Bake for 15-20 minutes or until the fish is cooked through and the lime is lightly caramelised.
Meanwhile, make the chimichurri. Roughly tear coriander and deseed chilli. Peel garlic. Place all ingredients in a jog and process using a stick blender for a chunky sauce consistency.
To serve transfer seafood and lime onto a serving platter, drizzle with chimichurri – serve extra on the side.
Ask your fish monger to clean the squid and octopus for you when purchasing.
Make sure you visit our Instagram page as we share each of these recipes via IGTV: @westfieldmiranda