Ingredients
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400 g Angler fillets (cut into 2 cm slices)
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2 tablespoons olive oil
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1 bowl Oyster mushrooms, thinly sliced (by hand)
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2 spring onions, thinly sliced
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2 tablespoons capers in brine
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Zest of ½ a lemon
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Juice of 1 lemon
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Zest of ½ an orange
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1 bowl all-purpose flour (to flour the fish)
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Sea salt
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Ground black pepper
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1/2 cup dry white wine
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2 tablespoons unsalted butter
Instructions
Purchase the cleaned Angler fillets from one of the Blue Island Fish Markets
Flour the fish.
Heat the olive oil in a frying pan until sizzling hot. Fry the fish fillets for 2 minutes on each side or until golden brown.
Remove the fish from the frying pan and add the onion and mushrooms. Fry until they soften, add the capers, lemon zest and juice and season with salt and pepper. Douse with the wine and add the fish fillets. Cook over a high heat until the wine has evaporated. Finally, add the butter and remove from the heat, stirring until the butter melts.
Serve the angler garnished with the zest of half an orange.
Bon appétit!
From Chef Noel Christo Bassil
