No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here, as will kipflers or other waxy potatoes, such as Dutch cream or Desiree, in place of bintje potatoes.
- 4 bintje potatoes, thickly sliced
- 1 1/2 tbsp olive oil
- 2 golden shallots, finely chopped
- 2 tbsp capers in salt, rinsed
- 2 garlic cloves, finely chopped
- 4 skinless gemfish fillets (about 120gm each)
- 60 ml dry vermouth
- 60 ml dry white wine
- 60 gm butter, diced
- Finely chopped flat-leaf parsley or tarragon, to serve
- 1Add potato to a saucepan of cold water, bring to the boil and cook until tender (10-12 minutes). Drain well.
- 2Meanwhile, heat oil in a large frying pan over medium-high heat. Add shallot, capers and garlic, and swirl in pan until starting to crisp (2-3 minutes). Transfer to a bowl with a slotted spoon. Add fish to the same pan and fry over medium-high heat until golden brown (2 minutes). Turn, then return shallot mixture to pan. Add vermouth and wine, and bring to the boil, then reduce heat to medium and simmer until fish is just cooked through (6-8 minutes).
- 3Transfer fish to warm plates and keep warm. Add butter to sauce in pan and swirl to combine, then gently stir through potato and parsley and season to taste. Return fish to pan and spoon sauce over to serve.