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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.