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Moroccan Fish with Pine Nuts & Farro

Moroccan Fish with Pine Nuts & Farro

Recipe by Julie Le Clerc.

Moroccan Fish with Pine Nuts & Farro

Serves 4

¼ cup Girolomoni '00 flour   
Sea salt and freshly ground black pepper
600g white-fleshed fish fillets
4 Tbsp extra virgin olive oil (EVO)    
½ cup Julie Le Clerc Moroccan chutney    
3 Tbsp Romulo sherry vinegar
2 Tbsp currants        
2 Tbsp Sabato salted capers , rinsed & drained
3 Tbsp Pinoli pine nuts , toasted
3 Tbsp coriander microgreens
1½ cups Girolomoni farro
½ bunch fresh mint, torn

 

Season the flour with salt and pepper and place on a plate. Dip the fish fillets in the flour to coat.

Heat 2 tablespoons of EVO in a non-stick frying pan, add the fish and cook until golden brown on both sides and just cooked through. Remove to a serving platter.

Combine the Moroccan chutney with remaining EVO, vinegar, currants, pine nuts and capers. Warm slightly in a saucepan and spoon over fish. Scatter with coriander to serve. Serve over cooked farro, (cooked 20 minutes in boiling salted water and drained, with torn mint added).

 

 

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