STEAMED MURRAY COD WITH PINK ONIONS, CAPERS AND LEMON BALM
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