Serves: 6–8
INGREDIENTS
350 grams firm white fish such as monkfish or hapuka
3 tablespoons olive oil
2 tablespoons lemon juice
small sage leaves
extra olive oil
2 tablespoons baby capers
2 quarters of preserved lemon
sea salt and freshly ground pepper
METHOD
Slice the fish into ½ cm thick pieces. Place between two pieces of plastic wrap and roll gently or press with the palm of your hand until it is very thin. Arrange the fish on dinner plates, cover with plastic wrap and refrigerate until ready to serve.
Whisk the olive oil and lemon juice in a bowl and season.
Heat a little olive oil in a sauté pan and cook the sage leaves for about 30 seconds until crisp. Remove with a slotted spoon and drain on kitchen towels.
Scrape the soft flesh from the preserved lemons and discard. Thinly slice the skin.
To serve: Drizzle the lemon dressing over the fish. Top with the preserved lemon, sage and capers. Season and serve with crusty bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!