PAN-BRAISED MULLOWAY FILLETS
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
Method:
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.
