STEAMED MUR­RAY COD WITH PINK ONIONS, CA­PERS AND LEMON BALM

Serves 4

The Weekend Australian - Life - - STYLE -

In­gre­di­ents

1 x 2kg “Big Wa­ter” Mur­ray Cod (from Red Claw) 100ml ver­juice 50g large ca­pers with ca­per wa­ter 2 medium pur­ple onions 30g cur­rants 50ml ex­tra-vir­gin olive oil 1 lemon 5g salt 1 pun­net lemon balm

For the fish

Fil­let and pin bone the fish, leav­ing the skin on. Steam fish for 8-10 min­utes in a steam oven on 95C.

For the sauce

Peel the onion and re­move the root. Cut in half and then into ba­tons. Place onion in a small saucepan with the ver­juice, ca­pers, ca­per wa­ter, cur­rants and zest of the lemon. Place on a lid and cook for 2-3 min­utes un­til the onions turn pink. Re­move from heat and add the juice of the lemon, salt and olive oil. Serve the fish on a plat­ter and spoon over the sauce. Gar­nish with lemon balm

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