Host like a Winner with Mater Prize Home and Sarah Todd

With its unique design, sought-after Gold Coast waterfront position, and lush indoor-outdoor entertaining spaces, Mater Prize Home Lottery No. 322 is the ultimate setting for festive celebrations. This stunning home is the jewel in the crown of our biggest ever Mater Prize Home lottery, with a total prize package value over $7 million dollars! 

Who better to showcase the dream property (and kitchen!) than celebrity chef, Sarah Todd. Follow along as she prepares her Garlic, Fennel & Cherry Tomato Baked Fish with Parsley Pistou, sure to elevate any and every table this festive season.

Check it out! 

Garlic, Fennel & Cherry Tomato Baked Fish with Parsley Pistou

Serves: 4
Prep & Cook Time: 35 minutes

Base

400g cherry tomatoes, halved
2 small fennel bulbs, thinly sliced
4 garlic cloves, crushed
2 French shallots, thinly sliced
2 tablespoons olive oil
1 teaspoon chilli flakes (adjust to taste)
Zest of 1 lemon
½ teaspoon sea salt
Cracked black pepper, to taste
Drizzle olive oil

Fish:

4 fillets King George whiting (or sea bass/snapper), 150 g each
Olive oil, for drizzling
Salt, to season

Pistou:

½ cup flat-leaf parsley, finely chopped
¼ cup pitted green olives, finely chopped
1 small garlic clove, minced
Zest and juice of ½ lemon
3 tablespoons extra virgin olive oil
Pinch of salt
Fennel fronds to garnish

Method:

1. Preheat oven to 200°C (fan-forced).
2. In a large, shallow cast-iron baking dish, toss cherry tomatoes, sliced fennel, crushed garlic, shallots, olive oil, chilli flakes, lemon zest, salt, and pepper.
3. Roast uncovered for 15–20 minutes, until the tomatoes are juicy and bubbling, and the fennel is starting to soften and caramelise slightly at the edges.
4. Pat the fish fillets dry, season with salt, and lightly oil. Gently nestle them into the hot vegetable base, skin-side up if applicable.
5. Return the dish to the oven and bake for 8–10 minutes, depending on the thickness of your fish, until just cooked through and flaky.
6. While the fish is baking, mix parsley, green olives, garlic, lemon zest and juice, olive oil, and a pinch of salt in a small bowl. Stir well and let sit for a few minutes for flavours to meld.
7. Remove the dish from the oven, spoon the pistou generously over the fish, and garnish with fennel fronds. Serve directly in the baking dish for that rustic table moment

Don’t miss your chance to enjoy your $7M Win of a Lifetime just in time for Christmas. Along with this sensational home, there’s also a Toyota Prado Kakadu, Sea Ray SPX Sport Boat, and a HUGE $1M in gold bullion to be won. Get your tickets for just $2 NOW!

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