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4
Medium
By Graham Garrett and Cat Black
Published 2015
This is good for home as it isn’t labour-intensive on the night. It’s important not to boil the oil, or you will lose its flavour. You can vary the fish, and also the marinade, the vinegars, the oil and the vegetables
Put all the ingredients (except the oil and salt) into a non-reactive pan and bring to the boil. Add the sliced vegetables and bring back to the boil then remove from the heat.
Season the fish on both sides then fry skin side down in a little vegetable oil. When the fish is about two-thirds cooked, turn the fillets over and cont