Majorca topping for fish fillets

The following topping for fish is loosely based on a lunch we recently had in Majorca, the Balearic Islands. This topping will jazz up any limp and a bit tasteless white fish such as blue ling or haddock.

In the photo, the blue ling fillets are served with roasted yellow squash, black rice, and chopped basil.

2 servings

4 tbsp. crushed almonds or grilled hazelnut powder

1 clove garlic, pressed 

1 tsp. dried Provençal herbs

Freshly ground black pepper

8 tinned anchovy fillets

2 tbsp. olive oil

Soak the anchovy fillets in water for about 10 minutes to remove some of the salt. Remove from water and crush into a paste in a bowl. Add all the other ingredients and mix into a nice paste.

Preheat the oven to 200° C roast.

Place the fish fillets in an oven-proof dish coated with some olive oil. Divide the topping on the fillets and roast for 10 minutes.