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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.