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.
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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.