I love the simplicity of fish and here in South Australia we have an abundance of wonderful fish to feast upon. Here is a recipe which I have cooked numerous times and it never fails to delight. The delicious combination of lemon, garlic, capers and white wine just make this a winner. Lemons were introduced into Spain in the 11th century and the country has since become one of the world’s leqading citrus producers.
I do hope you will try this dish – a little bit of Spain on your dinner table!
Filets de pescado en salsa de limón y vino blanco
8 kipfler potatoes scrubbed, halved lengthways
80ml (1/3rd cup) olive oil
4 garlic cloves, thinly sliced
4 (800g) skinless white fish fillets such as bream or barramundi
2 lemons, zested, juiced
Plain flour, to dust
1 tsp baby capers, rinsed, drained
100ml dry white wine
Extra virgin olive oil, chopped flat-leaf parsley & lemon wedges, to serve
Preheat your oven to 190C. Place potatoes, 2 tbs oil and garlic in a roasting pan, tossing to combine. Roast for 1 hour or until potatoes are golden. Season with salt and pepper. Set aside and keep warm.
Ten minutes before the potatoes are ready, rub fish with half the lemon zest and season. Lightly dust with flour, shaking to remove excess. Heat remaining 2 tbs oil in a large frying pan over medium heat. Add fish and cook for 3 minutes each side or until golden and just cooked through. Transfer to a large plate and cover to keep warm.
Add remaining lemon zest, lemon juice and capers to the same pan over medium-high heat. Cook, stirring continuously, for 1 minute or until slightly reduced. Add wine and bring to the boil. Simmer rapidly, stirring for 1 minute or until reduced by half. Season.
Pour sauce over the fish or place in a small jug to allow individuals to add their own. Drizzle with extra virgin olive oil, scatter over parsley and serve with lemon wedges.
Wine recommendation – A crisp white such as a Sauvignon Blanc or a Pinto Grigio
(Recipe from Feast Magazine June 2013 with photography byDerek Swalwell)