Festive Amberjack with Citrus–Herb Crust, Artichoke Cream, Spinach & Pomegranate
A show-stopping holiday main. Crispy-skinned Amberjack in a bright citrus-herb crust, served over velvety Artichoke Cream, and finished with a scattering of vibrant Pomegranate Gremolata for festive colour and sparkle.
- 01 HR 00 MINS
- Medium
- 500 calories
- For the Amberjack:
- 4 amberjack fillets (150–180g each), skin on
- Olive oil
- Sea salt & cracked pepper
- Zest of 1 lemon
- Zest of 1 orange
- 1 tbsp fresh mint leaves
- 1 tbsp chopped parsley
- 1 tsp chopped marjoram
- Artichoke Cream:
- 5 large artichokes (trimmed, hearts only)
- 1 small onion, chopped
- 1 clove garlic
- 200 ml vegetable or fish stock
- 50 ml cream (optional, for extra richness)
- Olive oil
- Salt & pepper
- Pomegranate Gremolata:
- Seeds of ½ pomegranate
- 1 tbsp finely chopped parsley
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tbsp extra virgin olive oil
- Pinch of flaky sea salt
- Spinach:
- 500g spinach
- 50g garlic
- Nutmeg
- Seasoning
- A drizzle of Maltese herb/basil oil to finish
- Nutrition Facts (per serving)
- Calories: ≈ 400 - 550 kcal
- Protein: ≈ 35-45g
- Fat: ≈ 20-35g
- Carbohydrates: ≈ 15-25g
- Fiber: ≈ 6-9g
- Omega-3: ≈ 0.5-1.5g
Method
step 01
Prepare the citrus–herb crust:
- Mix lemon zest, orange zest, parsley, mint, and marjoram with salt and pepper.
- Rub lightly over the skin side of the amberjack. Rest for 10 minutes.
step 02
Make the artichoke cream:
- In a pot, soften onion and garlic in olive oil.
- Add the artichoke hearts and sauté for 2–3 minutes.
- Pour in the stock and simmer until tender.
- Blend until smooth; add cream if preferred.
- Season to taste and keep warm.
step 03
Prepare the spinach:
- Wilt spinach gently, add garlic and a pinch of nutmeg.
- Season lightly.
step 04
Cook the Amberjack:
- Heat olive oil in a non-stick pan.
- Cook skin-side down until crisp.
- Flip and cook for another 2–3 minutes depending on thickness.
- Rest briefly.
step 05
Make the festive gremolata:
- Mix pomegranate seeds, parsley, citrus zest, olive oil, and flaky sea salt.
- This gives the dish its festive sparkle and bright acidity.
step 06
Plate:
- Spoon a smooth layer of artichoke cream.
- Arrange spinach neatly as the base.
- Place the amberjack on top, skin-side up.
- Scatter pomegranate gremolata generously.
- Finish with a drizzle of herb or basil oil
