- 1⁄2 cup fruity extra-virgin olive oil
- 1⁄2 t coriander seeds, lightly crushed
- 2 garlic cloves, peeled and very finely chopped
- 2 large ripe tomatoes
- 1⁄2 cup Boiling water, for skinning tomatoes
- 1⁄2 cup verjuice
- 2 T fresh dill or fennel tops finely chopped
- 2 T fresh basil finely sliced
- 2 T fresh parsley finely chopped
- 3 T capers, drained
- Lemon juice a squeeze
- 3 T flour
- Sea salt and freshly ground black pepper, to taste
- 4 fresh angelfish fillets 4, bones removed
- 1 T olive oil
- 1 T butter
- Wilted baby spinach, for serving
- Baby potatoes, cooked, for serving
First make the sauce. Warm the olive oil, coriander seeds and garlic in a frying pan – the oil should feel very warm, but nowhere near hot. Set aside to infuse for 10 minutes while you prepare the tomatoes.
Make a shallow cross at the stalk end of each tomato, cover with boiling water and allow to stand for 4 minutes, or until you see the skins wrinkling. Slip off the skins, remove the pulp and seeds, and cut the flesh into neat cubes.
Add the tomatoes, verjuice, herbs and capers to the frying pan containing the warm olive oil. Set aside.
To cook the fish, place the flour on a plate and season with salt and black pepper. Lightly coat the fish with flour on both sides and shake off the excess. Heat the oil and butter in a frying pan and fry the fish for 2–3 minutes on each side, or until just cooked through. Place on four warmed plates.
Return the sauce to the heat, and warm it to just above blood temperature. Add a spritz of lemon juice, to taste.
Generously dress each fish fillet with sauce, and serve with wilted baby spinach leaves and boiled new potatoes.
Chef's note: Verjuice has a tart, sweet and subtle flavour that combines beautifully with fruity olive oil and fresh herbs. This easy warm dressing is brimming with the flavours of the south of France, and it transforms delicate angelfish fillets (on the WWF-SASSI list of sustainable fish) into a delicious light summer treat. Superfresh herbs are essential, and don’t forget the coriander seeds, which add a surprising burst of flavour.