I mentioned a while back about buying this excellent cookbook at the Matakana Village Bookshop. Well now the publishers have kindly supplied me the following recipe from the book (page 222/223) for you to try:
Fish, onion, olives
The strong, aromatic
presence of onions and black olives works
a treat with
well-flavoured fish and they give this dish a lovely
Mediterranean feel. I
often make this with mackerel fillets, but
the suggested swaps are
all good choices – from a sustainability
3 tablespoons olive oil
2–3 large onions, finely
sliced
3–4 bay leaves (optional)
A sprig of thyme (optional)
75g stoned black olives,
roughly chopped
50ml white wine
Fillets from 2 medium
mackerel or gurnard, or
1 small sea bass
Heat
the olive oil in a large frying pan over a medium heat. Add
the
onions, with the bay leaves and thyme, if using, and stir well
to
break up the onion slices. Once they are sizzling, turn the heat
down
low. Cook very gently, stirring from time to time, for 20–25
minutes,
until the onions are very soft and golden. You can cover
the
pan if you like, for part of the cooking time, to help them sweat
rather
than brown.
Add
the olives and wine to the pan. Turn up the heat to medium
and
cook for about 10 minutes until the wine has evaporated.
Season
with salt and pepper. Push the onions to the edges of the
pan
to make space for the fish in the middle.
Lay
the fish fillets in the pan, flesh side down. Turn them over
after
a few minutes to cook the skin side, spreading the onions
over
the fish to help the heat penetrate. They should be cooked
through
in about 8 minutes.
Grind
some pepper over the fish and serve hot, straight from the
pan,
or at room temperature, with new potatoes or couscous.
Swap
Fillets of red mullet are also delicious cooked this way.
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