Trevally fillets with garlic, currants and sherry

In this Spanish-style recipe, the sweetness of currants and richness of garlic are a good match for the mellow flavour of trevally. While trevally fillets benefit from a 20 minute salting, which firms the flesh and adds depth of flavour, omit this step if you prefer. Serve with rice cooked in chicken stock, and lightly cooked spinach or silver beet, or rocket salad.

2 fresh trevally fillets weighing about 200g each
flaky seasalt
2 tablespoons olive oil
4 cloves garlic, peeled and halved
4 tablespoons dried currants
4 tablespoons hot water
2 tablespoons flour seasoned with black pepper and paprika
4 bay leaves
quarter cup dry sherry

Lay the fish flesh side up on a plate and sprinkle with flaky seasalt. Set aside in a cool place for 20 minutes, then quickly rinse under the cold tap and pat dry with paper towels. Meanwhile put the olive oil and garlic in a large frying pan and fry over gentle heat until the garlic is pale gold. Remove from heat, lift the garlic out of the pan and set aside. Do not wash the pan. Soak the dried currants in the hot water.

When ready to cook, dust the dried trevally fillets with the seasoned flour and reheat the frying pan until very hot. Lay the fillets in the pan with the more attractive side facing down. Fry for about 3 minutes until the fish is golden brown on the bottom. Use a large fish slice to turn the fish over. Lower the heat and place the bay leaves on top of the fish. Add the sherry to the dried currants and water and pour over the fish. When the steam dies down, cover the pan with a lid and turn off the heat. Leave for 5 minutes to allow the fish to finish cooking. Lift the fillets out onto a warm platter and pour the remaining ingredients over the top.

Serves 2

This page was updated on 11 November, 2005