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Thinking about a quick easy seafood starter? Make a big impression without the effort? Rockefeller oysters will do the trick. You can make a lovely little appetiser that you and your guests will drool over.  These oysters, topped with spinach and buttery bread crumbs, will disappear faster than you can say Rockefeller. Perfect for a valentines treat or a fancy dinner party!

SERVES 2 |COOKS IN – 50 MINUTES | DIFFICULTY – EASY

Ingredients

  • 2 garlic cloves
  • 225 g fresh spinach, securely packed
  • 50 g spring onions, coarsely chopped
  • 10 g parsley, leaves and stems, coarsely chopped
  • 2 teaspoons lemon juice
  • 2 tbsp. 110 g softened butter
  • Anise-flavored liqueur, such as Pernod 
  • 75 g bread crumbs (panko)
  • 25 g Parmesan cheese, grated
  • extra-virgin olive oil, 1 tbsp.
  • For baking, 450 g coarse salt
  • 24 shucked fresh oysters with shells set aside
  • For serving, lemon wedges

Method

  1. (*Preheat oven to 240°C (220°C fan) and place rack in top third. 
  2. Using food processor, pulse garlic, spinach, spring onions, parsley, lemon juice, butter, and Pernod until finely chopped.
  3. Combine panko, Parmesan, and oil in a medium mixing bowl.
  4. Sprinkle coarse salt over a large baking pan to create a layer to about 1.5cm . Place oysters in half shells in a bowl of salt.
  5. Equally distributed and add your spinach mixture to each oyster. Top each thereafter with the parmesan mixture. 
  6. Bake until mixtures are bubbling and golden brown – should take about 8 mins.
  7. Serve With lemon slices on the side.)

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