I made the most delicious fish the other night, it was so good I had to share it with you, so you too can add it your arsenal. The best part is once you get the hang of it, it’s an excellent dish to emulate with your protein of choice. Whether it’s chickpeas, tofu or chicken, it will work equally well. I came across this Recipe on Goop, originally published in The Book of Jewish Food it makes for the perfect elevated quiet night in, or a crowd pleaser in every sense of the word. I’ve made a few little tweaks and variations to level up the nutritional value (no one will even notice), but the foundations are the same. I hope you love it and it comes in handy for you too xoxo
Ingredients
Serves 2
400g Flathead
2tbs tomato paste
1tbs coconut sugar
Juice of half a lemon
2tbs EVO
3 truss tomatos, chopped
1 red capsicum, chopped
1/2 tomato passata
1 bunch bokchoy
Sea Salt to taste
Directions
1. Prepare the sweet and sour syrup. Preheat medium sized skillet over low to medium heat. Add the tomato Passata, lemon juice and coconut sugar, mix to combine. Lower the heat and bring to a simmer, stirring until sugar has dissolved. Removed from the heat and set aside.
2. Wipe skillet clean, heat 1tbs EVO over medium heat, add onions and fry until translucent. Add capsicum, continue to cook until golden and softened. Add tomatoes plus tomato paste and continue to cook, stirring frequently, season with sea salt. Once a beautiful sauce has formed, remove from the heat and set aside.
3. Final step; wipe pan clean once again. Add 1tbs EVO, sprinkle flathead with sea salt and add to pan. Panfry fish on either side until golden. Scatter with bok choy. Add onion mixture to the pan and drizzle with sweet and sour syrup. Cook for a further minute or two until bok choy has wilted.
4. Serve and enjoy xoxo
