- 4 fillets fresh cob (about 200g each)
- Sea salt and milled black pepper
- Flour, for dusting
- Olive oil
- 1-2 sprigs rosemary
- 4 portabello mushrooms
- ½ cup dry red wine
- 1 T balsamic vinegar
- For serving
- Steamed baby potatoes or crusty
- Pan-fried potato chunks
Season the fish and dust with flour.
Using a non-stick pan, fry the fish in a shallow mix of oil and butter until nicely browned.
Place in an oven heated to 180°C, for 5 minutes.
Pour off any oil residue and wipe the pan clean with paper towel. Add a spoonful of butter and a sprig or two of rosemary.
Add the mushrooms and fry until nicely browned. Remove and keep warm.
Pour the wine and vinegar into the pan and allow to bubble and reduce slightly.
Spoon over the fish and mushrooms and serve immediately with potatoes.