Diana Chan serves this crispy-skinned piece of white fish ontop of a deeply savoury base of blistered sweet tomatoes, anchovies and olives.
- 150 g kingfish (or any other white fish)
- 10 fresh cherry tomatoes
- ¼ cup stuffed olives
- 1-2 anchovies
- 3 shallots, diced
- 3 garlic cloves, minced
- ¼ tsp chili flakes
- 2 tbsp capers, rinsed and drained
- Pinch dried oregano
- Cheek of lemon, to serve
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.
Heat up you pan on medium heat.
1. Drizzle olive oil over fish (skin side and flesh side) and a season with a pinch of salt.
2. Place fish on pan skin side down and let it sear in the pan.
3. Meanwhile, in another pan, make the base. Add anchovies, diced shallots, minced garlic, and chili. Sauté the onion and garlic with the anchovies. Add tomatoes and stuffed olives and cook tomatoes until they’re soft. Add in capers and dried oregano and reduce heat to low.
4. Flip fish over and let it cook about three more minutes.
To serve, place the tomato mix on the plate first, and rest the fish on top, skin side up. Serve with side salad dressed with vinaigrette, and a cheek of lemon.
Diana Chan is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.