Mulloway Peperonata

Name: Mulloway Peperonata
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 tablespoon snipped red mustard microcress (see Chefs’ ingredients); salt flakes and freshly ground white pepper, to taste; ¼ bunch dill, leaves picked; barramundi; bass groper; hapuku; snapper; extra virgin olive oil, for drizzling; 12 roma (plum) tomatoes, peeled, seeded and cut into fine strips; 6 x 160 g pieces mulloway fillet, skin on and pin-boned; 2 fresh bay leaves; 1 tablespoon snipped amaranth microcress (see Chefs’ ingredients); 2 sprigs thyme; lemon wedges, for serving; 100 ml extra virgin olive oil; 1 tablespoon snipped baby tatsoi (see Chefs’ ingredients); 2 brown onions, thinly sliced; 100 ml clarified butter; 2 cloves garlic, crushed; 3 red capsicums (peppers), cut into fine strips; ¼ bunch chervil, leaves picked; 3 yellow capsicums (peppers), cut into fine strips; squeeze of lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Peter Doyle is a master at creating colourful, tasty accompaniments that can transform a simple piece of pan-fried fish into a dinner party dish. Have a look at his romesco sauce, which would be just as delicious in this recipe, instead of the peperonata. Master a few such accompaniments like this and you’ll never be at a loss for something delicious to whip up quickly for

Ingredients

Method

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Part of

Finfish

Pan-Frying

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