It’s hard to beat fresh fish topped with this gorgeous lemony, garlic butter sauce. Round it out with a salad of shaved fennel, rocket, sliced orange and red onion.
Serves: 4
INGREDIENTS
4 x 200-gram fillets white fish
sea salt and ground pepper
½ cup brown rice flour
olive oil for cooking
3 tablespoons butter
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
1 cup white wine
3 tablespoons capers, well drained
2 teaspoons dried tarragon
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the fish with salt and pepper then dust in the flour, shaking off the excess.
Heat a little oil in a large sauté pan and cook the fish in batches until golden and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the pan.
Add the butter, garlic, lemon zest and juice to the pan and stir together. Add all the remaining ingredients, except the parsley, and simmer until reduced a little.
To serve: Place the fish on plates. Add the parsley to the bean mixture and spoon over the top.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.