1 kg fresh angel fish , hake of cob
30 ml olive oil
1 clove garlic – peeled and chopped
40-45 ml lime juice – I prefer fresh lime juice
100-150 g butter
fresh sage or thyme
250 g wild mushrooms
Marinade the fresh fish in the olive oil, lime juice and garlic in the fridge. Heat a skillet or cast iron pan on the fire or on the stove until it is smoking hot. Now place the fish in the pan, skin side down. On the flesh side you place a big dollop of butter and the sage. Keep an eye on the fish, the minute it starts to “sweat” on the flesh side, turn over and fry on the other side for about 5-6 minutes for angelfish and 8-10 minutes for a thicker fillet. About 2-3 minutes before the cooking time is over, add the mushrooms to the same pan and stir the mushrooms through the butter sauce. Serve the fish with the mushrooms on a creamy bed of wheat risotto and just imagine you are sitting with your feet in the sand along the West Coast.
always cook fish from the fridge, the fish must be cold and the pan hot!
for a crust on your fish, you can dust it with a little flour
don’t be shy with the sage, use a lot, it fries to a crispy texture
turn the fish over only once….don’t be tempted to fiddle with it.
Michael’s wine recommendation – CLICK HERE
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