Panfried Fish with Borlotti Beans and Capers
Photography Aaron McLean.
Use whatever fish is freshest and best on the day.
Serves: 4
INGREDIENTS
Beans
2 tablespoons olive oil
1 onion, sliced thinly
2 garlic cloves, crushed
1 x 400 gram tin borlotti beans, drained and rinsed
1 tablespoon tomato paste
½ cup dry white wine
1 tablespoon white wine vinegar
½ teaspoon sugar
12 pitted green olives, quartered
2 tablespoons capers
sea salt and freshly ground pepper
small handful mint or parsley leaves, ripped
Fish
800 grams firm white fish fillets
½ cup plain flour (optional)
olive oil and butter for cooking
good handful of salad leaves
METHOD
Beans: Heat the oil in a sauté pan and cook the onion and garlic until tender.
Add all the remaining ingredients, except the herb, season and simmer gently for 5 minutes.
Fish: Dust the fish in flour if using and season well.
Heat a little oil and a knob of butter in a large sauté pan and cook on both sides until golden and just cooked through.
To serve: Stir the herb into the beans. Place the fish on plates and spoon over the beans. Top with a pile of salad, a grind of pepper and a drizzle of olive oil.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.