Pan Fried Sicilian Fish
600 grams fish fillets (we used gurnard)
sea salt and ground pepper
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons caster sugar
2 cloves garlic, crushed
2 tablespoons sherry vinegar
½ cup white wine
¼ cup golden sultanas
3 tablespoons each capers and pine nuts
2 tablespoons chopped flat-leaf parsley, plus extra to serve
1. Season the fish with salt and pepper. Heat the oil in a sauté pan, then add the butter. When sizzling, add the fish and sauté until just cooked through. Remove onto a plate and cover to keep warm. Don’t wash the pan.
2. Add the onion to the pan, season and cook until tender. Add the sugar, garlic, vinegar, wine, sultanas, capers and pine nuts and simmer gently for a few minutes.
Arrange the fish on a serving platter. Add the parsley to the sauce and spoon over the top. Scatter over extra parsley.