Marinated Fish Venetian Style
Recipe Date:
10 March 2014
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 8 fillets of tommy ruff, garfish, sardines or mullet
- 4 tablespoons of plain flour
- 1 onion, sliced
- 1 fresh bay leaf
- 2 tablespoons of sugar
- cup of Primo & Co The Venetian Garganega
- cup of JOSEPH La Casetta Aged Vinegar
- 1 tablespoon raisins
- 1 tablespoon roasted pine nuts
- 1 tablespoon black peppercorns
- 2 sprigs rosemary
- 4 tablespoons JOSEPH First Run Extra Virgin Olive Oil
Directions
Coat the fish fillets lightly with seasoned flour. Heat the olive oil in a frying pan and fry the fillets. Remove to a serving plate to cool.
In a non-stick pan over medium heat lightly caramelise the onions, add the garlic, peppercorns and herbs. Pour in the wine and vinegar and cook for two minutes.
Add the sugar and raisins and taste for a pleasant balance of flavour between sweet and savoury. Pour over fish, cover and allow to marinade for several hours or overnight.
