Golden, crispy-skinned white fish is basted in butter until tender, then finished with a bright, tangy agrodolce that brings sweetness, acidity, and crunch. Elegant yet unfussy, this dish delivers bold flavour with minimal effort, perfect for an easy but impressive meal.
Serves 6
4 x 120g thick, skin-on fillets of white fleshed fish
Sal de Añana spring salt
Black pepper, freshly ground
3 Tbsp extra virgin olive oil (EVO)
45g butter, cubed
Agrodolce sauce:
⅓ cup Pons sweet garlic, finely sliced
¼ cup Giusti white grape must vinegar
2 Tbsp dried currants
¼ cup Pinoli pine nuts, toasted
3 Tbsp flat-leaf parsley, chopped
Pat the fish dry with paper towel. Season all over with salt and pepper. Heat a large frying pan over medium high heat. When the pan is hot, add the EVO and place the fillets skin-side down in the pan, pressing down gently for 30 seconds to stop the skin from curling. Lower the heat to medium and cook for 2-3 minutes, until the skin is golden and easily releases from the pan.
Carefully flip the fish over using a fish slice and add the butter to the pan. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to ladle the butter over the top of the fish for 1-2 minutes, or until cooked through.
Remove the fish to a plate and immediately add the agrodolce ingredients to the pan. Swirl everything together for 30 seconds to combine then pour the agrodolce sauce over the fish and serve immediately.
Match with: Tezza Corte Majoli Pinot Grigio
Recipe by Julie Le Clerc.
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