Fish with pine nuts, currants and cavolo nero

SERVES 4 PREP AND COOK TIME 25 MINUTES

⅓ cup (80ml) extra virgin olive oil

1 medium red onion (170g), halved, sliced thinly

1 cup (170g) small red grapes, halved if large

2 tablespoons currants

300g cavolo nero (Tuscan cabbage), trimmed, chopped

¼ cup (60ml) red wine vinegar

⅓ cup (50g) pine nuts, toasted 8 flathead fillets (800g)

(see Tip) fresh flat-leaf parsley sprigs, to serve

1 Heat ¼ cup of the oil in a large deep frying pan over medium-high heat; cook onion for 4 minutes or until softened. Add grapes and currants; cook for

1 minute. Add cavolo nero and vinegar; cook, stirring, for 1 minute or until cavolo nero just wilts. Add pine nuts.

2 Heat remaining oil in a large frying pan over medium-high heat; cook fish, in batches, for 1½ minutes on each side or until golden and just cooked through.

3 Serve fish with cavolo nero mixture, scattered with parsley. Not suitable to freeze. or microwave.