Name: Fish with chilli sherry vinegar
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4
Ingredients: 1 tablespoon garlic olive oil; 4 blue-eye fillets, skin on (800g); Chilli sherry vinegar; 1/4 cup (60ml) garlic olive oil; 1 1/2 tablespoon sherry vinegar; 1 teaspoon dried chilli flakes; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Fish with chilli sherry vinegar

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Serves 4

Prep

Cook

13M

Total

18M

Ingredients

1 tablespoon garlic olive oil

4 blue-eye fillets, skin on (800g)

Chilli sherry vinegar

1/4 cup (60ml) garlic olive oil

1 1/2 tablespoon sherry vinegar

1 teaspoon dried chilli flakes

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large non-stick frying pan; cook fish, flesh side down, until well browned. Turn fish; cook until browned and just cooked through.

2.To make chilli sherry vinegar; place oil, vinegar, chilli and parsley in clean small saucepan; stir over low heat until just warm – do not overheat.

3.Spoon chilli sherry vinegar over fish. Serve with lemon wedges and steamed zucchini and beans, if desired.

Red or white wine vinegar can be substituted for the sherry vinegar
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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