This fast and flavoursome fish dish makes for an ideal mid-week dinner. The addition of our Pons vermouth vinegar creates a piquant butter sauce which complements the delicate fish.

Serves 4

4 portions boneless, white-fleshed fish, such as tarakihi
Extra virgin olive oil (EVO)
Salt and freshly ground black pepper
4 Tbsp Pons vermouth vinegar
¼ cup El Navarrico sliced pimientos, roughly chopped
1 Tbsp Pons capers in brine, well drained
1 Tbsp finely chopped flat-leaf parsley, plus extra leaves to serve
25g Lewis Road Creamery lightly salted butter
Salad greens and boiled new potatoes, to serve
Sabato aioli, to serve

Heat a little oil in a frying pan. Season the fish fillets on both sides with salt and pepper. Pan-fry the fish for 1-2 minutes on each side (depending on the thickness of fillets) until golden brown and cooked through. This may need to be done in batches, adding more oil to the pan, as necessary.

Transfer fish to a serving plate. Add the vinegar to the pan and simmer for 1-2 minutes to reduce and deglaze the pan. Add the pimientos, capers and chopped parsley and simmer for 1 minute then add the butter, to melt. Swirl the pan to combine everything and then spoon the sauce over the fish.

Scatter with parsley leaves and serve immediately with fresh salad greens, potatoes and aioli on the side.

Recipe by Julie Le Clerc



Sold Out