Mediterranean-Style Fish with Mint
Recipe from The Cook's Herb Garden Revisited by Mary Browne, Helen Leach and Nancy Tichborne, published by Godwit 2010.
Serve this simple, quickly cooked fish stew at room temperature with steamed new potatoes or crusty bread and a green vegetable or salad.
- 500 g firm fleshed fish fillets (e.g. groper, monk, cut into 2–3 cm chunks)
- ¼ cup flour
- ½ teaspoon salt
- black pepper
- 2 tablespoons oil
- 1 clove garlic, very finely chopped
- ¼ cup white wine vinegar
- ¼ cup water
- 2 tablespoons coarsely chopped mint, plus a little extra for garnishing
- 1 tablespoon capers, rinsed and drained
Mix the flour and seasoning together on a plate and use to coat the fish pieces.
Heat the oil in a large frying pan over a moderate heat. Lightly fry the fish, turning until golden brown on both sides.
Add the garlic, wine vinegar, water, mint and capers.
Bring to the boil and simmer very gently until the fish is cooked through but not broken.
Remove from the heat and dish up on to a suitable platter.
Cover and allow to cool a little or to room temperature.
Garnish with extra chopped mint and serve.
John Hawkesby’s wine recommendation
Wither Hills 2010
Spade Oak Reserve 2009