2 x 200g fish fillet of your choice
250g unsalted butter
small pinch of saffron
1 head garlic
1 lemon, zested
50g macadamia, roasted and chopped
25ml apple cider vinegar
half a bunch of parsley, picked leaves
half a bunch of coriander, picked leaves
⅓ bunch of dill, picked leaves
1 Heat oven to 160˚C, place 1 head of garlic in the oven and roast for 20 minutes or so until bubbling and smelling sweet. Cool and reserve 6 cloves. Keep the rest of the garlic for future applications.
2Roast macadamias in the same oven for 10-12 mins until golden brown. Cool and pulse in a food processor until broken up slightly. Once cooled, add to a mixing bowl with the currants, plus the apple cider vinegar.
3Pick, wash and drain herbs, set aside.
4For the butter: Place butter in a tall sided saucepan or pot, melt slowly for 10 minutes on the stove with saffron and your roasted garlic. When the butter is up to the boil, take off the heat and add your lemon zest.
5Heat a cast iron pan to smoking hot or have your bbq/charcoal grill set up with glowing coals ready to cook on. Season fish with a neutral oil and a liberal seasoning of salt. Cook the fish on a high heat on one side for 3 mins, then flip and pour the butter on top to finish cooking in the oven for 2 more minutes until the butter starts to turn nutty and golden brown. Let the fish rest for 1 minute and place on a plate, top with the butter, mix together the herbs, macadamia and currants, place on top of the fish. Serve with half a lemon.
The ‘market fish’ in the title makes it hard to be proscriptive with a wine match. That said, it’s the recipe’s supporting flavours – such as the powerful protein and (good) fat richness of the macadamias, the saffron-spiced butter and sweet currants – that lead to chardonnay as the best wine match. You don’t need a rich powerful style but a subtle example, like this one from the cool maritime climes of the Mornington Peninsula. The Aubaine’s fresh apple and stone fruit flavours pair nicely with the rich macadamias and the sweetness of the currants while its ping of acidity draws out the flavours of the fish.