This savoury dish combines the classic Mediterranean flavours of garlic, lemon, capers and white wine. Lemons were introduced to Spain in the 11th century, and the country has since become one of the world's leading citrus producers. Lemons feature heavily in both sweet and savoury Spanish cuisine.

Serves
4

Preparation

20min

Cooking

1hr

Skill level

Mid
By
Average: 2.8 (47 votes)
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Ingredients

  • 8 kipfler potatoes, scrubbed, halved lengthways
  • 80 ml (⅓ cup) olive oil
  • 4 garlic cloves, thinly sliced
  • 4 (800 g) skinless white fish fillets, such as bream or barramundi
  • 2 lemons, zested, juiced
  • plain flour, to dust
  • 1 tsp baby capers, rinsed, drained
  • 100 ml dry white wine
  • extra virgin olive oil, chopped flat-leaf parsley and lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 190°C. Place potatoes, 2 tbsp oil and garlic in a roasting pan, tossing to combine. Roast for 1 hour or until potatoes are golden. Season with salt and pepper. Set aside and keep warm.

Ten minutes before the potatoes are ready, rub fish with half the lemon zest and season. Lightly dust with flour, shaking to remove excess. Heat remaining 2 tbsp oil in a large frying pan over medium heat. Add fish and cook for 3 minutes each side or until golden and just cooked through. Transfer to a large plate and cover to keep warm.

Add remaining lemon zest, lemon juice and capers to the same pan over medium–high heat. Cook, stirring continuously, for 1 minute or until slightly reduced. Add wine and bring to the boil. Simmer rapidly, stirring for 1 minute or until reduced by half. Season.

Pour lemon sauce over fish. Drizzle with extra virgin olive oil, scatter over parsley and serve with lemon wedges.

 

Photography Derek Swalwell