Lovely, fresh, summery and easy. Serve with sliced new potatoes boiled in their skins. Don’t throw the broth away. Keep it to make a fish risotto later
Choose a nice wide pot where the fish fillets won’t be compromised. Add the water, wine, onion, celery, parsley bunch, peppercorns and a good pinch of salt and bring to the boil. Clean the fish fillets and remove any bones. Add the fish to the broth, skin side down, cover and simmer for 10 minutes or so. Make sure you splash some of the liquid over the top of the fish. Remove from the heat and leave for about 5 minutes, then carefully remove each fillet to a plate. Keep the broth to make risotto. Put another plate on top, upside down, and flip it over so it holds the fish, skin side up. Peel the skin away. Flip with the plate-over method once more to have the best side up for presentation. Serve with salsa verde on the side, and boiled new potatoes.
For the risotto, chop ½ small white onion and sauté in
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