Serves: 6–8
INGREDIENTS
350 grams firm white fish such as monkfish or hapuka
3 tablespoons olive oil
2 tablespoons lemon juice
small sage leaves
extra olive oil
2 tablespoons baby capers
2 quarters of preserved lemon
sea salt and freshly ground pepper
METHOD
Slice the fish into ½ cm thick pieces. Place between two pieces of plastic wrap and roll gently or press with the palm of your hand until it is very thin. Arrange the fish on dinner plates, cover with plastic wrap and refrigerate until ready to serve.
Whisk the olive oil and lemon juice in a bowl and season.
Heat a little olive oil in a sauté pan and cook the sage leaves for about 30 seconds until crisp. Remove with a slotted spoon and drain on kitchen towels.
Scrape the soft flesh from the preserved lemons and discard. Thinly slice the skin.
To serve: Drizzle the lemon dressing over the fish. Top with the preserved lemon, sage and capers. Season and serve with crusty bread.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!