Although they are fond of a wide range of flavours, herbs and spices, Italian chefs are also true masters of allowing an ingredient's natural flavour to do all the talking.

A good example is fish. I've had superb Italian fish dishes which no other flavour enhancements (or distractions, some might say!) than a dash of olive oil, a little fresh lemon or lime juice, fresh tomatoes, salt and black pepper.

And that's precisely the simple but delicious way we will do the fish today, but instead of fresh tomatoes we will use a combination of sundried tomatoes and peppadews.

I also add an optional 'oopsie' of white wine to the fish but only just for a few minutes before cooking commences. Because of the delicate nature of white fish the combination of wine and lemon juice can sometimes impact on its flavours and can even make the fish a little dry.

So, if you do like a little wine flavouring, don't let the fish bathe in the wine for longer than about 10 minutes.

To serve four portions of Italian-style pan-fried Angelfish you need:

Ingredients:

  • 2 Angelfish, filleted into 2 halves lengthwise

  • ¾ cup finely chopped sundried tomatoes

  • ¾ cup olive oil

  • Juice of one lemon or fresh lime

  • ½ cup freshly chopped parsley

  • 4 bottled peppadews, finely chopped

  • Coarse sea salt

  • Freshly ground black pepper

  • ½ cup dry white wine

    • Instructions:

    In a large flat dish mix together the tomatoes, peppadews, olive oil and parsley and add the fish fillets, turn to coat well and marinate for 30 minutes on each side.

    Remove fish from the pan and drain off excess marinade.

    Fry the fish in a hot pan, brushing occasionally with the marinade (you might need a little extra olive oil for the frying).

    When the fish is slightly browned remove from pan and place on individual warm plates.

    Pour any remaining marinade into the pan, adding a little more olive oil, some more parsley and a little white wine.

    Add salt and pepper and bring to the boil.

    Strain and spoon some of the liquid over the fish.

    This fish goes well with salads, boiled potatoes, mashed potatoes and green vegetables such as steamed asparagus, broccoli and green beans.

    Wine recommendation

    Kloovenburg 'White from Red' Shiraz Rosé 2008 — Swartland (R60).

    This dry Rosé made from Shiraz, has flavours of strawberries and raspberries with subtle whiffs of warm spice and a crisp dry finish.

    To order this, contact Wine Concepts.


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