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Sea Aster Fish Bake

Sea Aster (Aster tripolium) makes an ideal bedfellow with any line caught white fish. This dish can be made in advance and baked when needed. Serve with a salad or cooked green vegetable.

  • 500g salad potatoes
  • 8 plum tomatoes
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and chopped
  • Good pinch dried oregano
  • Good pinch thyme
  • Good pinch saffron
  • Small wine glass white wine
  • 500g white fish
  • 120g sea aster

For the topping

  • 100g fresh bread crumbs
  • 3 cloves garlic
  • 4 tablespoons olive oil

Suggested Instructions

  1. If baking straight away, preheat the oven to 210ºC gas mark 7.
  2. Cook the potatoes in their skins for 15 minutes in boiling water, drain and dice by cutting into quarters.
  3. Pierce the skins of the tomatoes, in a bowl pour over boiling water, immerse for a minute and drain. Remove the skins, halve around the middle and squeeze out the excess liquid and seeds, then chop.
  4. Place the prepared tomatoes, oil, garlic, oregano, thyme, saffron and wine in a small saucepan and simmer gently for 5 minutes
  5. Cut the fish into mouth-sized chunks and place in either one large bowl or 4 individual bowls. Add the finely sliced sea aster and diced potatoes and mix.
  6. Pour over the sauce and season with freshly ground pepper. There is no need to add extra salt as the sea aster is naturally salty.
  7. For the topping, finely chop the garlic and add to the breadcrumbs. Sprinkle over the top and generously dribble with olive oil
  8. Bake in the prepared oven for about 25 minutes when the dish should be bubbling and golden and crunchy on top. Serve immediately.

Serves 4

About the Author Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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