Use whatever fish is freshest on the day. It’s delicious warm or at room temperature served with a loaf of warm crusty bread and a crisp salad.
Serves: 4
INGREDIENTS
Dressing
1/3 cup olive oil
3 tablespoons apple cider vinegar
2 cloves garlic, crushed
sea salt and ground pepper
2 tablespoons drained capers
1 red onion, very thinly sliced
2 tablespoons chopped parsley
Fish
olive oil and a knob of butter for cooking
sea salt and ground pepper
750 grams fish fillets
METHOD
Dressing: Whisk the oil, vinegar and garlic together in a bowl and season generously. Stir in the capers, onion and parsley. Set aside while you cook the fish, stirring occasionally.
Fish: Heat the oil and butter in a large sauté pan. Season the fish and cook on both sides until golden and just cooked through. Do this in batches if needed. Drain on kitchen towels then transfer to a large lipped platter.
To serve: Spoon the dressing over the fish and leave to sit for 15 minutes for the flavours to mingle.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.