1sea bream (about 1.5kg), cleaned½parsnip, cut into batons750 mlFedora wine (see note)100 mlolive oil50 gmsultanas½onion, diced¼ cupcoarsely chopped flat-leaf parsley 1fresh bay leaf1garlic clove, finely choppedFor drizzling:extra-virgin olive oil
Cut fish widthways into 6 to 8 portions (cut through the flesh and bone at the centre but leave spine and belly intact so the fish holds together during cooking). Place in a cast-iron or flameproof baking dish with parsnip, add wine and oil, scatter with sultanas, onion, herbs and garlic. Season to taste and refrigerate for 1 hour, then bring to the simmer over a low-medium heat and simmer until fish is cooked and liquid is reduced by half (25-30 minutes). Serve hot drizzled with extra-virgin olive oil.
Note Fedora by Rivera is a light dry white wine made from
bombino bianco and pampanuto grapes. If unavailable, substitute
another other dry white wine.
This recipe is from the May 2010 issue of Australian Gourmet