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.
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
Extra time:1hour marinating ›
- 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.
- 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!
- Mix the toasted pine nuts through the sultana/lemon juice mix, and serve on top of the fish.
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