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maltatoday, WEDNESDAY, 7 DECEMBER 2016 14 Food Choosing sustainable fish on Gourmet Today TV Fish is very much a part of the Mediterranean diet, however many of us go for fish we are familiar with, without giving much thought to the sustainability of the food we are eating. The Mediterranean is heavily overfished and we can make a difference by choosing species of fish that are abundant. Michael Diacono starts off the show with a well-loved fish on the island – lampuki. He pan-fries them with Jerusalem artichokes and serves them with a fresh cherry tomato sauce. In his second recipe he pan-fries a whole fish – bogue (or vopi in Maltese) – and serves it with baked radishes and a salsa verde. Gourmet Today TV is on every Saturday at 16:05. Lampuki with Jerusalem artichoke and a cherry tomato sauce Bay-stuffed fish with baked radishes COMING UP THIS WEEK This week Michael Diacono is starting to get Christmas ready. He and Marilu Vella are there to give you some great ideas for Christmas sweets. He starts off with a traditional cake – a torta tal marumata made with candied peel and chocolate. In his second recipe he makes a tutti frutti cake with glace cherries and soaked in rum. Don't miss Gourmet Today this Saturday at 16:05. Ingedients Cherry tomato sauce • Olive oil • 2 cloves garlic • 2 tbsp kunserva • ½ tsp chilli flakes • 2 cups cherry tomatoes • 1 tsp sugar • 2 tbsp white wine vinegar • 2 cloves • Salt and pepper • ½ cup water • Basil Lampuki with Jerusalem artichoke • 200g Jerusalem artichoke • 2 cloves garlic • Handful parsley • 2 lampuki fillets • 1 lemon, juice only Method 1. Slice the garlic cloves in two lengthways. 2. Fry them in oil with the tomatoes, kunserva and chilli flakes. 3. Add the sugar, white wine vinegar, cloves and a little water and season with salt and pepper. 4. Allow to simmer until the tomatoes are soft. 5. Add the basil at the end of cooking. 6. To make the fish, slice the Jerusalem artichoke and fry with the garlic until fragrant. 7. Add the fish fillets flesh side down. 8. Add the parsley, lemon juice and season with salt and pepper. 9. Add the wine and allow to simmer until the fish has cooked through. 10. Serve immediately with the cherry tomato sauce. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 December, 2016. Ingedients • • 2 cups radishes • 1 clove garlic • Olive oil • Salt and pepper • 2 whole fish (bogue, vopi) • 1 lemon, juice only • 2 bay leaves • 2 tsp fennel seeds Salsa verde • Handful parsley, finely chopped • Handful dill, finely chopped • 1 clove garlic, finely chopped • 2 tbsp black olives • Salt and pepper • ½ lemon, juice only Method 1. Place the whole radishes on a baking tray with the garlic. 2. Season with salt and pepper and drizzle with olive oil. 3. Bake in the oven at 200°C for 15 mins. 4. Season the fish on the inside and out with salt and pepper and add some lemon juice. 5. Place a bay leaf and a tsp of fennel seeds inside each of the fish. 6. Score the skin on both sides and fry in a hot pan with a little bit of olive oil for 3 or 4 mins on each side. 7. To make the salsa verde, finely chop all the ingredients and mix together with the olive oil. 8. Serve the pan-fried fish with some salsa verde and baked radishes. This recipe first appeared in Gourmet Today TV, aired on TVM on 3 December, 2016.