serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 fillets blue-eye cod, or any other white fish (180-200 g each)
- 1 tbsp olive oil
- 150 g button mushrooms
- 50 g butter
- 2 tbsp tomato paste
- 50 g flour
- ¼ cup dry white wine
- 1 tbsp brandy
- 1 cup chicken stock
- 150 ml thickened cream
- 100 g pitted green olives, rinsed
- Salt and black pepper
Instructions
- Preheat the oven to 220˚C (200˚C fan-forced). Line a baking tray with baking paper and top with the fish fillets. Drizzle with the olive oil and bake for 12 minutes, or until just cooked through.
- While the fish is cooking, microwave the mushrooms for 4 minutes. Melt the butter in a medium frying pan, and then add the mushrooms and cook, tossing, until lightly browned. Stir through the tomato paste, followed by the flour. Cook for 2 minutes, then stir through the wine and brandy and cook for a further minute. Add the chicken stock and cook, stirring, until the sauce is the consistency of pouring cream.
- Stir through the cream and olives with a generous pinch of salt and pepper. Divide the baked fish between plates, pour over the sauce financière and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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