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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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.