‘Fitzroy’ Fish

Name: ‘Fitzroy’ Fish
Yield: 4 servings
Cuisine: British
Ingredients: 700-800 g White Fish Fillets; *Whiting, Cod, Barramundi, Snapper, Flathead, Blue Grenadier (Hoki or Blue Hake), etc; Salt & Pepper; Olive Oil; 1 tablespoon Parsley *finely chopped; <Sauce Ingredients>; 1 clove Garlic *finely chopped; 1 tablespoon Olive Oil; 1 Tomato *seeds removed, cut into small cubes; 1/4 Red Onion *finely chopped; 1 Chilli *finely chopped, OR 1 teaspoon Tabasco; 1-2 teaspoons Italian Herbs; 1 tablespoon Red/White Wine Vinegar; 1/4 teaspoon Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Fitzroy’ is an inner-city suburb of Melbourne. It was 25 years ago, I went to a Spanish restaurant in Fitzroy with my colleagues, high school teachers. I had a fish dish and I loved it so much. I tried to figure out how it was cooked and scribbled a note on a piece of paper. When I came home, I wrote down the recipe in my recipe book straight away.
I probably should give this dish a different name, such as ‘Grilled White Fish With Spicy Garlic Tomato Sauce’, but I have been calling it ‘Fitzroy Fish' for last 25 years.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

700-800 gWhite Fish Fillets
*Whiting, Cod, Barramundi, Snapper, Flathead, Blue Grenadier (Hoki or Blue Hake), etc
Salt & Pepper
Olive Oil
1 tablespoonParsley *finely chopped
<Sauce Ingredients>
1 cloveGarlic *finely chopped
1 tablespoonOlive Oil
1Tomato *seeds removed, cut into small cubes
1/4Red Onion *finely chopped
1Chilli *finely chopped, OR 1 teaspoon Tabasco
1-2 teaspoonsItalian Herbs
1 tablespoonRed/White Wine Vinegar
1/4 teaspoonSalt

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Steps

1

Preheat the oven to 220°C. Lightly season the Fish Fillets with Salt & Pepper.
2

Place Tomato on a cutting board, stem side up, and cut in half horizontally. Scoop out the watery seeds parts, then cut into small cubes. Mix with all other sauce ingredients in a bowl.
3

I recommend to sear the Fish Fillets both sides before cooking in the oven, but it is optional. Heat small amount of Olive Oil in a frying pan or grill pan over high heat, quickly sear the fish, then turn over to sear the other side. *Note: Thin fillets do not need this process.
4

If you used a oven-safe pan to sear the fish, simply place the sauce over the fish and bake in the oven, on a higher rack, for 10 to 15 minutes.
5

Alternatively, lightly oil a baking dish, place the fish fillets and add the sauce to each fish fillet. Bake for 10 to 15 minutes or until cooked through.
6

Sprinkle chopped Parsley leaves over and serve.