Rockfish in anchovy sauce

SERVES 4

“Rockfish is the name given to several species of fish in the Mediterranean, and here I've used red mullet,” says Warren. “For me, the sharp hit of the anchovy sauce sums up the flavour of the Balearic Islands.”

4 red mullet (150gm each; see note), cleaned

Juice of 1 lemon 2 tsp sea salt flakes 35 gm (1/4 cup) plain flour 2 eggs, lightly beaten 15 gm (¼ cup) panko breadcrumbs 25 gm (¼ cup) dried breadcrumbs 60 ml (¼ cup) extra-virgin olive oil, plus extra if needed 100 gm butter 8 anchovy fillets, drained 3 garlic cloves, minced 125 ml dry white wine 50 ml fish stock or water Parsley leaves, to serve Thinly sliced golden shallot, to serve

¼ tsp sweet paprika, to serve

1 Pat fish dry with paper towel, then rub over half the lemon juice and salt, including inside cavities. Chill for 15 minutes.

2 Place flour in a bowl, beaten egg in another bowl and both

breadcrumbs in a third. Pass fish through flour and egg, then evenly coat in breadcrumbs. Season to taste with pepper.

3 Heat oil in a large frying pan over medium-high heat, then add two fish and fry on both sides until golden and crisp (3 minutes each side). Place on a tray lined with paper towel. Keep warm and fry remaining fish.

4 Melt butter in a small saucepan over medium heat, stir through anchovies and mash with a fork. Stir through garlic

(30 seconds), then add wine, stock and half the remaining lemon juice, and cook until sauce has reduced and thickened slightly (3-5 minutes). Remove from the heat and stir through remaining lemon juice.

5 Serve fish with anchovy sauce, a little parsley and shallot and a sprinkling of paprika.

Note Red mullet may need to be ordered ahead from your fishmonger.

This extract from Islas: Food of the Spanish Islands by Emma Warren (Smith Street Books, $49.99, hbk) has been reproduced with minor GT style changes.