Our delicious Pan-fried Sicilian Fish recipe uses gurnard fish, sultanas, capers and pinenuts. Pan fry or cook in the oven.

Pan Fried Sicilian Fish

You won’t want to miss this beautiful combination of flavours, another midweek dinner that will have you coming back for more.
30 mins
4 people


  • 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.


We've used gurnard for this recipe but any fresh white fish can be used. For a larger meal, boil baby potatoes, toss with a knob of butter and a sprinkle of salt and pepper.

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