Pan-fried Fish with Roasted Cap­sicum and Ca­per Dress­ing (gf)

Dish - - ITALIAN -

Su­per-fresh fil­lets of fish are topped with a piquant dress­ing of olives, ca­pers and chilli – sim­ple and de­li­cious.

FISH

3 ta­ble­spoons olive oil

2 ta­ble­spoons lemon juice

800 grams fish fil­lets sea salt

DRESS­ING

½ cup olive oil

2 cloves gar­lic, thinly sliced

¼-½ tea­spoon chilli flakes

2 ta­ble­spoons ap­ple cider vine­gar

1 roasted red cap­sicum, diced

8 large green olives, roughly chopped

1 long red chilli, seeded, thinly sliced

2 ta­ble­spoons ca­pers, well drained

2 ta­ble­spoons chopped pars­ley

FISH: Whisk the oil and lemon juice to­gether in a large shal­low dish and add the fish, turn­ing to coat on both sides. Set aside while you make the dress­ing.

DRESS­ING: Put the oil, gar­lic and chilli flakes in a small saucepan and place over a very low heat. Cook for a cou­ple of min­utes un­til the gar­lic is a pale golden colour. Take off the heat and stir in the vine­gar. Set aside.

Sea­son the fish gen­er­ously with salt. Heat a large sauté pan over a high heat then add the fish, pre­sen­ta­tion side down. Cook un­til golden then turn and cook the sec­ond side.

TO SERVE: Add the re­main­ing in­gre­di­ents to the dress­ing. Place the fish on a plat­ter and spoon over the dress­ing. SERVES 4

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