From Club Marine Magazine, the recipe for this delightful dish is courtesy of Pier Farm, in Victoria’s Williamstown
If you read the story in February eNews about the great food to be had in Victoria’s Williamstown, you’ll know that it’s worth cruising to the top end of Port Phillip Bay for some fine dining, a casual lunch or a satisfying brekky. You may even have tried the delicious paella recipe that was featured in the story, which came to us courtesy of Pelican’s Landing on Gem Pier.
Also among the notable restaurants in Williamstown is Pier Farm. Located at the site formerly occupied by The Anchorage, the restaurant recently underwent a facelift under new owner Roberto Scheriani (previously of The Italian at 101 Collins Street, Melbourne). Boasting views across the bay to Melbourne and a peaceful waterfront location away from the main drag, the restaurant is sophisticated with an upmarket, breezy vibe that suits its unpretentious and beautiful food.
Do yourself a favour next time you’re in town – take a seat at a window table to enjoy the view and do as you would in Italy: simply enjoy the moment and take your time to savour your meal and wine.
Among the Mediterranean-influenced dishes – which feature lots of seafood, house-made pasta, and a few ‘from the paddock’ dishes such as rib eye, spatchcock, and veal cotoletta – is a delicate entrée of oven-baked garfish with lemon crumb and sautéed spinach. Here’s Pier Farm’s simple recipe, which can easily be adapted to other types of fish (garfish cooks quite quickly, so adjust the cooking time to suit your choice).
OVEN-BAKED GARFISH WITH LEMON CRUMB AND SAUTÉED SPINACH
Pier Farm recommends a Paul Louis sparkling rosé with this dish.
Per person, you’ll need:
1 garfish, cleaned and butterflied
Extra virgin olive oil
I cup panko breadcrumbs
1 lemon, zest only
1 tblsp parsley, chopped
1 tblsp oregano
2 garlic cloves, chopped finely
A handful of spinach
Lemon wedges, to serve
Chilli, to taste
And here's how to make it ...
Preheat the oven to 200°C.
Line an oven tray with parchment paper and place the garfish on top. Season with salt and pepper on both sides.
Create a mixture of breadcrumbs, lemon zest, parsley, oregano and 1 clove of chopped garlic.
Put a little breadcrumb mixture on top of the fish and add a splash of extra virgin olive oil. Bake in the preheated oven for seven minutes.
In the meantime, sauté the spinach with one clove of chopped garlic, a little olive oil and chilli until wilted. Once cooked, lay the spinach on top of the fish and serve hot with a lemon wedge.
Recipe courtesy of Pier Farm, Williamstown, Victoria.
For more about Williamstown and recipes from the other restaurants we visited, turn to P74 in Vol 33.1 Club Marine Magazine.