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Serves 2
Ingredients
*Total Guide to Poole highly recommends Greenslade Fish for getting your fresh seafood ingredients. Check them out HERE! Also, ask your fishmonger to skin, gut and dehead 2 small gurnard.
Method
Preheat the oven to 240ºC/475ºF/gas mark 9.
Melt the butter in a saucepan and cook the onion gently for 8 minutes.
Meanwhile, heat the olive oil in an ovenproof pan and place over a high heat. Season the fish and cook in the oil, flesh side down, for 3–4 minutes, until browned. Transfer to the oven and bake for a further 8 minutes, until cooked through.
Turn the heat under the onions to high and wait until it foams then dies down – about a minute. Add your sweetened vinegar – it will really sizzle.
Next, add the balsamic vinegar, then the capers and parsley and cook for 30 seconds. Pour over the fish as you serve it.
Find out more about The Rockfish HERE!
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