Angelakis Weekly Seafood Specials



Pan Braised Mulloway Fillets

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(6 votes, average 1.83 out of 5)


Ingredients:  (Serves 4)

4 mulloway (butterfish) fillets, skin-on

50ml extra virgin oilive oil

2 garlic cloves, peeled and minced

450g ripe tomatoes, peeled, seeded and chopped

Salt and freshly ground pepper

1/4 cup finely chopped parsley


Heat olive oil in a large frying pan.  When it is hot (but not smoking), add the garlic and turn down to a low flame immediately.  Stir garlic, cooking until it is just golden.  Add chopped tomatoes, a couple of pinches of salt and ground black pepper to taste.  Stir and simmer for 5 minutes.  Add half and the parsley and simmer another 10 minutes.  Arrange mulloway fillets evenly in the sauce and spoon some over them.  Simmer for 5-7 minutes until fish is just cooked.  Transfer the fillets to serving plates.  Add remaining parsley to sauce and season a little more with salt and pepper if necessary.  Spoon the sauce over the fish to serve.