Pan-Fried Fish with Italian Sweet & Sour Onions

Serves 4

⅓ cup red wine vinegar 1 tbsp honey

¼ cup currants

¼ cup extra-virgin olive oil 1 red onion, thinly

sliced into rounds

1 tbsp baby capers

20g unsalted butter 200g baby kale leaves 12 whiting fillets

4 thick slices of

toasted bread, to serve Greek basil leaves, to serve Place the red-wine vinegar, honey and ¼ cup of water in a saucepan over medium heat and bring to the boil. Add the currants and cook for 1 minute, then take off the heat and set aside.

Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the red onion, reduce the heat to medium and cook, stirring occasionally, for 6 minutes, or until the onions are very soft.

Add the red-wine vinegar mixture to the frying pan and cook for a further 3 minutes, or until syrupy and reduced. Stir in the baby capers. Season with sea salt and cracked black pepper. Remove from the pan, set aside and keep warm. Add the butter to the frying pan, increase the heat to high. Add the baby kale leaves and gently toss for 30 seconds or until wilted. Remove from the pan, set aside and keep warm.

Heat 1 tablespoon of the remaining oil in a clean, large, non- stick frying pan over high heat. Cook half the fish skin-side down for 1 minute, then turn and cook for a further 30 seconds or until just cooked through. Repeat with the remaining oil and fish.

To serve, divide the toasted bread between plates, top with the onions, wilted kale and fish fillets. Serve topped with Greek basil leaves.