serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 blue eye fillets (or other white fish)
- ½ cup olive oil, plus extra for frying the fish
- 8 garlic cloves, thinly sliced
- 3 dried red chillies, deseeded and sliced finely into rings
- 2 tbsp finely shredded flat-leaf parsley
- 1 tbsp red wine vinegar
- Marinated capsicum strips, to serve
Instructions
- Heat a drizzle of olive oil in a medium frying pan over medium heat. Sprinkle the fish fillets on both sides with salt, then place in the pan, skin-side down. Cook until almost cooked through, then flip and cook for a further minute. Remove to a serving plate and keep warm.
- While the fish is cooking, make the bilbaína sauce. Heat ½ cup oil in a small saucepan, then add the garlic. Fry until slightly browned around the edges, then remove from the heat. Stir through the chilli and parsley, then whisk in the vinegar.
- Spoon the bilbaína sauce over the fish and serve with the marinated capsicum strips.
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.
Stream free On Demand
The Cook Up with Adam Liaw
