Mediterranean Style Fish
A Mediterranean-style dish featuring scorpionfish braised with tomatoes, garlic, and black olives.
Ingredients
salt
1/4 tsp
cracked black pepper
1/4 tsp
scorpionfish (about 500g)
1
tomato
1
garlic
3 cloves
black olives
6
capers
1 tbsp
white wine
1 tbsp
fish stock (see page 19)
3 tbsp
fresh parsley, chopped
1 tsp
lemon wedges
2 slices
Instructions
1
Step 1
Scale the scorpionfish, remove the innards, rinse clean, and pat dry. Evenly season with the salt and pepper, then set aside.
2
Step 2
Remove the stem from the tomato, rinse, and dice. Peel the garlic and slice. Slice the black olives and set aside.
3
Step 3
Heat 3 tbsp of olive oil in a deep sauté pan over medium heat. Add the aromatics (tomato, garlic, and olives) and sauté until fragrant, then remove and set aside. Place the scorpionfish in the pan and sear until golden on both sides. Return the aromatics to the pan, pour in the white wine and fish stock, reduce the heat to low, and braise the fish for about 6 minutes until cooked through. Transfer the fish to a serving plate, sprinkle with the parsley, and serve with the lemon wedges on the side.
