Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ‘fitzroy’ fish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To begin with this recipe, we must first prepare a few components. You can have ‘fitzroy’ fish using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make ‘Fitzroy’ Fish:
- Make ready 700-800 g White Fish Fillets
- Make ready *Whiting, Cod, Barramundi, Snapper, Flathead, Blue Grenadier (Hoki or Blue Hake), etc
- Prepare Salt & Pepper
- Take Olive Oil
- Make ready 1 tablespoon Parsley *finely chopped
- Take <Sauce Ingredients>
- Prepare 1 clove Garlic *finely chopped
- Prepare 1 tablespoon Olive Oil
- Make ready 1 Tomato *seeds removed, cut into small cubes
- Prepare 1/4 Red Onion *finely chopped
- Prepare 1 Chilli *finely chopped, OR 1 teaspoon Tabasco
- Make ready 1-2 teaspoons Italian Herbs
- Prepare 1 tablespoon Red/White Wine Vinegar
- Take 1/4 teaspoon Salt
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Instructions to make ‘Fitzroy’ Fish:
- Preheat the oven to 220°C. Lightly season the Fish Fillets with Salt & Pepper.
- Place Tomato on a cutting board, stem side up, and cut in half horizontally. Scoop out the watery seeds parts, then cut into small cubes. Mix with all other sauce ingredients in a bowl.
- I recommend to sear the Fish Fillets both sides before cooking in the oven, but it is optional. Heat small amount of Olive Oil in a frying pan or grill pan over high heat, quickly sear the fish, then turn over to sear the other side. *Note: Thin fillets do not need this process.
- If you used a oven-safe pan to sear the fish, simply place the sauce over the fish and bake in the oven, on a higher rack, for 10 to 15 minutes.
- Alternatively, lightly oil a baking dish, place the fish fillets and add the sauce to each fish fillet. Bake for 10 to 15 minutes or until cooked through.
- Sprinkle chopped Parsley leaves over and serve.
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