We are lucky to live in a seaside town with an amazing fresh fish store if you didn't manage to catch a few fish yourself during the last few days. One of my favourite fish is the local flathead but I also love blue eye cod or sweet barramundi from Darwin. This recipe is so simple but looks quite impressive.
Hubby and I were fortunate to live in Bondi from early 1980 for over twenty years. We loved to dine at some of memorable restaurants including Bilsons in Woollahra. A notably fine French dining affair that offered a 14 course degustation menu. Tony Bilson even trained Tetsuya Wakuda so the food served here was spectacular and innovative for the Sydney dining scene.
When the cookbook Fine Family Dining written by Tony Bilson was published in 2010 I had to get a copy and this fabulous fish recipe is from within these pages. I'm reciting it from memory and with my slight variation that makes it a unique but delicious fish dish.
You can have this amazing fish plated on your table in less than 10 minutes. Just bring your fish to room temperature before cooking for approx 15 minutes.
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Fried Fish with a Fresh Tomato Sauce 🍅
4 fillets of white fish e.g. flathead, barramundi, schnapper, cod or swordfish
1/2 cup Extra virgin Olive oil 2 tablespoons for frying
2 Tblspns red wine vinegar
1/2 big tomato, diced
1 teaspoon dried marjoram
Salt and pepper to taste
Wash and dry your fillets and lightly season with salt and pepper.
Heat a little olive oil in a non stick frypan and fry fillets for 2 - 3 minutes per side until just cooked.
Remove to a warm plate and cover to keep warm.
Remove pan from heat and pour the red wine vinegar into the pan: swirl quickly to cover base. Return to a medium heat and scrape any fish scraps to dislodge for 1 minute.
Add 1/2 cup olive oil along with the diced tomato and marjoram. Cook for 1 - 2 minutes until the tomato just starts to break down but is still in diced pieces. Add salt and freshly cracked black pepper.
Pour over fish fillets and serve immediately immediately.
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Buon appetito, enjoy Merryn xx
