Pan-Roasted Jewfish with Baby Beetroot, Fried Cavolo Nero, Pancetta and Saffron Banyuls


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • butter, for frying
  • 12 baby beetroot (beets), cooked and peeled
  • 20 cavolo nero leaves
  • 150 g ( oz) pancetta, diced
  • 150 g ( oz) cooked lentils
  • clarified butter
  • 4 × 175 g (6 oz) jewfish fillets with skin
  • seasoned flour, for dusting
  • a pinch of saffron
  • 150 ml (5 fl oz) banyuls vinegar
  • 25 g (1 oz) cold butter, cubed


Place two saucepans on the stove and add some butter to each. Lightly sauté the beetroots in one pan and the cavolo nero leaves in the other. In another pan, sauté the diced pancetta until evenly browned and then add the lentils. Preheat the oven to 200°C (400°F/Gas 6).

Bring some clarified butter to high heat in another pan. Dust the skin side of the fish with seasoned flour, patting to remove any excess. Place a piece of baking paper on the flesh side of the fish and then put the fish, skin side down, in the hot pan. Place a heavy-based pan on top of the fish to keep it flat and cook for about 3 minutes. Transfer the pan to the oven for about 2 minutes. Remove from the oven and peel away the paper. Turn the fish over to sear the flesh side and then remove the fish from the pan.

Meanwhile, make the sauce by putting the saffron and banyuls vinegar in a small saucepan and reducing over heat until it has a syrupy consistency. Gradually whisk in the pieces of butter to form a rich sauce.

To serve, drag a little sauce across the plate, then scatter the beetroot and cavolo nero over the plate. Add a line of lentils and pancetta and place the fish on last.