 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Large Frypan
1 brown onion
3 celery sticks
1 jar tomato puree
1 punch parsley
Fresh mint
5 cloves garlic
Lemons
White wine
Dry oregano
6 large potatoes
Crusty bread
Method:
Remove head and make 2 or 3 incisions in the flesh of the dhufish to the bone.
Add chopped onion to oven dish and place the fish on top.
Parboil some potatoes and cut into chunks or slices and reserve until later.
Make sauce to cover the fish by heating olive oil in the wok and add chopped onion and garlic. Cook until onion becomes slightly translucent.
Add finely chopped celery and cook until soft.
Add MadFish premium dry white, tomato puree (or very ripe grated tomato) and mix well.
Add salt, dry
oregano and cracked pepper. Stir for one minute.
Remove sauce from heat and add the chopped fresh
parsley and chopped fresh
mint and amix well.
Pour the mixture over the fish and add a good squeeze of lemon juice and extra wine.
Place parboiled potatoes on top.
Place the dish in the oven on 180o
- 200o
and cook for approximately half an hour.
Serve with crusty bread.
Tip: Serve with Madfish Riesling to complement the flavours.
As cooked by celebrity chef, 'Aristos', on Channel 9's show, "Homegrown WA"
