Use whatever fish is freshest on the day. It’s delicious warm or at room temperature served with a loaf of warm crusty bread and a crisp salad.
Serves: 4
INGREDIENTS
Dressing
1/3 cup olive oil
3 tablespoons apple cider vinegar
2 cloves garlic, crushed
sea salt and ground pepper
2 tablespoons drained capers
1 red onion, very thinly sliced
2 tablespoons chopped parsley
Fish
olive oil and a knob of butter for cooking
sea salt and ground pepper
750 grams fish fillets
METHOD
Dressing: Whisk the oil, vinegar and garlic together in a bowl and season generously. Stir in the capers, onion and parsley. Set aside while you cook the fish, stirring occasionally.
Fish: Heat the oil and butter in a large sauté pan. Season the fish and cook on both sides until golden and just cooked through. Do this in batches if needed. Drain on kitchen towels then transfer to a large lipped platter.
To serve: Spoon the dressing over the fish and leave to sit for 15 minutes for the flavours to mingle.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!