This Sicilian fish dish is such a simple mid-week meal that is packed with delicious Mediterranean flavours. It’s fresh, light and perfect served alongside some steamed greens. If you’re after a vegetarian meal simply swap the fish for our roasted eggplant variation.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the sauce for the fish (store in an airtight container in the fridge).
Ingredients:
- 1 red onion (finely sliced)
- 2 garlic cloves (crushed)
- 3 Tbsp red wine vinegar
- ⅓ cup chicken, vegetable or fish stock
- ¼ cup raisins (roughly chopped)
- 3 Tbsp capers
Method:
- Heat a little olive oil in a small pan over a medium heat, add the red onion and garlic; cook for 5 minutes or until nice and soft. Add the vinegar, stock, raisins and capers and cook for another 5-10 minutes until the stock has reduced and a beautiful sauce has formed
- Remove from the heat and set aside to cool before storing in an airtight container in the fridge.
Toast 2 Tbsp of pine nuts (store in an airtight container in the pantry).
Tips
Tips
- This meal is on the lighter side and pairs well with a side of boiled baby potatoes with a little butter and salt.
Shortcuts
Vegetables
- You can serve this dish alongside any steamed greens or a simple garden salad if you’d prefer.
- Serve alongside some boiled baby potatoes.
Protein
- Swap out the fish for pan-fried pork fillet or chicken breasts.
- For a vegetarian option swap out the fish fillets for eggplant wedges. Simply cut two eggplants into wedges lengthwise, drizzle with olive oil and season with salt; cook at 200 degrees fan bake for 30 minutes until golden brown and cooked through. Spoon over the sauce and serve alongside the steamed brocollini.
Ingredients
- 1 red onion (finely sliced)
- 2 garlic cloves (crushed)
- 3 Tbsp red wine vinegar
- ⅓ cup chicken, vegetable or fish stock
- ¼ cup raisins (roughly chopped)
- 3 Tbsp capers
- 2 Tbsp pine nuts (toasted)
- 1 fennel bulb (finely sliced or shaved)
- Fennel fronds (to garnish)
- Olive oil
- Salt and pepper
- 600g white fish fillets (we used gurnard)
- Olive oil
- Butter
- 250g brocollini
- 1 Tbsp olive oil
Method
- Prepare the vegetables; finely shave or slice 1 small bulb of fennel and set aside. Remove the ends from the brocollini and set aside.
- Heat a little olive oil in a small pan over a medium heat, add the red onion and garlic; cook for 5 minutes or until nice and soft. Add the vinegar, stock, raisins and capers and cook for another 5-10 minutes until the stock has reduced and a beautiful sauce has formed. Remove from the heat and set aside.
- Season the fish fillets with salt and pepper. Add some olive oil and butter to a large fry pan over medium-high heat cook for 2-3 minutes on each side (depending on the size of the fillets).
- While the fish is cooking, steam the broccolini for 3-4 minutes, until cooked through but still has a nice crunch to it.
- Place the fillets on a large plate or platter and spoon over the sauce. Then sprinkle over the pine nuts, fennel and fennel fronds.
Variations
Vegetables
- You can serve this dish alongside any steamed greens or a simple garden salad if you’d prefer.
- Serve alongside some boiled baby potatoes.
Protein
- Swap out the fish for pan-fried pork fillet or chicken breasts.
- For a vegetarian option swap out the fish fillets for eggplant wedges. Simply cut two eggplants into wedges lengthwise, drizzle with olive oil and season with salt; cook at 200 degrees fan bake for 30 minutes until golden brown and cooked through. Spoon over the sauce and serve alongside the steamed brocollini.
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