Seared Redfish with Vegetables
Serving Size: 4 servings
Baby red potatoes
8, cut into squares
Black olives pitted and cut in half
Baby Zucchini cut into half inch rounds
Roma tomatoes, cut into 8 wedges, remove seeds
Green onion tops cut into small pieces
Lemons – zest and juice
Basil leaves, cut into strips
Garlic cloves, peeled and crushed
Sea salt and pepper
- Parboil baby potatoes in hot water for four minutes. Remove from water and cut in half. In a heavy bottom pot, heat olive oil, garlic, and chilli flakes on medium heat until you smell the garlic. Add shallots and zucchinis and cook until bright green. Add baby red potatoes and cook for two minutes, stirring with a wooden spoon. Add green beans, tomato, and black olives and cook for five minutes on low to medium heat. Add basil, parsley, and lemon zest and juice. Season with sea salt and pepper and reduce to low heat.
- Season the redfish with sea salt and pepper. Heat a cast iron pan on high heat. Add the olive oil. When the oil is hot, place the redfish on the pan, presentation side down. Cook fish until the edges start to colour. Turn the fish over with a lifter or spatula, then add butter and baste the fish. Cooking time should be 2 – 3 minutes.
- When the fish is golden brown, remove from pan and place on top of the stewed vegetables.