It’s hard to beat fresh fish topped with this gorgeous lemony, garlic butter sauce. Round it out with a salad of shaved fennel, rocket, sliced orange and red onion.
Serves: 4
INGREDIENTS
4 x 200-gram fillets white fish
sea salt and ground pepper
½ cup brown rice flour
olive oil for cooking
3 tablespoons butter
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
1 cup white wine
3 tablespoons capers, well drained
2 teaspoons dried tarragon
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the fish with salt and pepper then dust in the flour, shaking off the excess.
Heat a little oil in a large sauté pan and cook the fish in batches until golden and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the pan.
Add the butter, garlic, lemon zest and juice to the pan and stir together. Add all the remaining ingredients, except the parsley, and simmer until reduced a little.
To serve: Place the fish on plates. Add the parsley to the bean mixture and spoon over the top.
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.