Sicilian Fish

Sicilian Fish


1 person made this

This is traditionally made with swordfish but that is not sustainable so use another firm-fleshed white fish instead. Super easy to make, and great flavours.

Serves: 4 

  • 2 tablespoons sultanas
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, rinsed and chopped
  • pinch chilli powder
  • 2 tablespoons parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts, toasted
  • 4 (140g) fish fillets
  • salt and pepper to taste

Preparation:10min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour25min 

  1. Combine the sultanas, lemon juice and capers in a bowl and let stand for 1 hour. Add the chilli powder, parsley and 1 tablespoon olive oil, taste for salt and pepper and set aside.
  2. Season the fish on both sides with salt and pepper. Heat the remaining tablespoon of oil in a heavy frypan and sear the fish well on both sides, then cook to your liking. Don't overcook!
  3. Mix the toasted pine nuts through the sultana/lemon juice mix, and serve on top of the fish.

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