Karen Martini's garfish with herbed pistachio crumb

Baked garfish fillets with pistachio and breadcrumbs.
Baked garfish fillets with pistachio and breadcrumbs.  Photo: William Meppem

The delicate, sweet flesh of garfish needs very little cooking, and a golden buttery crumb is just perfect, as it lets the flavour of the fish shine through. King George whiting fillets will also work well, but you'll need to increase the cooking time by about 2 minutes. This is a light and vibrant meal, especially paired with simply dressed salad leaves – a handful of witlof dressed with extra-virgin olive oil, lemon juice, salt flakes and black pepper would be perfect.


90g fresh breadcrumbs

2 tbsp finely chopped pistachios

½ bunch flat-leaf parsley leaves, finely chopped

1 tbsp finely chopped thyme or marjoram

1 garlic clove, finely grated

70g unsalted butter, melted

salt flakes and freshly ground

black pepper

400g garfish fillets

lemon wedges, to serve


1. Preheat oven to 220C fan-forced (240C conventional). Line a baking tray with baking paper.

2. Add the breadcrumbs, pistachio, herbs and garlic to a bowl, then pour over the melted butter. Season with salt and pepper, then mix well with your fingers.

3. Season the garfish fillets with salt and pepper, then lay skin-side down on the prepared tray. Scatter the crumbs over the fish evenly and bake for about 8 minutes, until the crumbs are lightly golden and the fish is cooked.

4. Serve immediately, with lemon wedges on the side.