Crispy Skin Fish with Mediterranean Relish

45 min 4 servings

1/3 cup Lurpak Clarified Butter
300 g potatoes, peeled and coarsely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
1 small chili, deseeded and finely diced
1 small eggplant, cut into 2 cm cubes
3 small zucchini, diced
1 x 400 g can chopped tomatoes
2 teaspoons caster sugar
2 tablespoons grape vinegar
¼ cup chopped, pitted black olives
2 roasted red peppers, peeled, deseeded and chopped
4 x 220 g fillets firm fleshed fish, such as kingfish
Sea salt and freshly ground black pepper 

Crispy Skin Fish with Mediterranean Relish

Preparation

1.To make the Mediterranean Relish heat ¼ cup of Lurpak Clarified Butter in a large frying pan over a medium-high heat. Fry the potatoes for 3 minutes until golden. Add the onion, garlic, chili and eggplant and cook, stirring, for 5 minutes, until softened.

 

2. Add the zucchini, tomatoes, sugar, vinegar, capsicum and olives. Reduce the heat and simmer for 5 minutes

 

3. Heat the remaining Lurpak Clarified Butter in a large frying pan over a high heat. Season the fish fillets with salt and pepper.

 

4. Carefully add the fillets to the pan, skin side down. Fry for 3 minutes or until golden and crisp. Turnover and fry for a further 1-2 minutes until cooked through.

 

5.Serve fish with the Mediterranean Relish. 

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