Monday, November 05, 2012

Hugh's Three Good Things

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
angle too.

Serves 2
3 tablespoons olive oil
2–3 large onions, finely
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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