Sicilian Fish
Photography Josh Griggs.
Gurnard is one of my favourite fish, but use whichever firm white fish is freshest on the day. This piquant sauce also goes well with pork and chicken.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
knob of butter
600 grams fish fillets
1 red onion, thinly sliced
2 teaspoons caster sugar
2 cloves garlic, crushed
2 tablespoons red wine vinegar
½ cup white wine
¼ cup white or golden sultanas
3 tablespoons capers
3 tablespoons pine nuts
2 tablespoons chopped flat-leaf parsley, plus extra
mint leaves, to serve
sea salt and ground pepper
METHOD
Heat the oil in a sauté pan, then add the butter. When sizzling add the fish and sauté until just cooked through. Remove to a plate and cover to keep warm. Don’t wash the pan.
Add the onion to the pan, season and cook until tender. Add the sugar, garlic, vinegar, wine, sultanas, capers and pine nuts and simmer gently for a few minutes.
To serve: Arrange the fish on a serving platter. Add the parsley to the sauce and spoon over the top. Scatter over extra parsley leaves and mint leaves, if desired.
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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.