Recipe: Yummy ‘Fitzroy’ Fish

‘Fitzroy’ Fish.

You can have ‘Fitzroy’ Fish using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of ‘Fitzroy’ Fish

1. Prepare 700-800 g of White Fish Fillets.
2. You need of *Whiting, Cod, Barramundi, Snapper, Flathead, Blue Grenadier (Hoki or Blue Hake), etc.
3. Prepare of Salt & Pepper.
4. Prepare of Olive Oil.
5. It's 1 tablespoon of Parsley *finely chopped.
6. Prepare of <Sauce Ingredients>.
7. You need 1 clove of Garlic *finely chopped.
8. You need 1 tablespoon of Olive Oil.
9. You need 1 of Tomato *seeds removed, cut into small cubes.
10. It's 1/4 of Red Onion *finely chopped.
11. It's 1 of Chilli *finely chopped, OR 1 teaspoon Tabasco.
12. Prepare 1-2 teaspoons of Italian Herbs.
13. You need 1 tablespoon of Red/White Wine Vinegar.
14. Prepare 1/4 teaspoon of Salt.

‘Fitzroy’ Fish instructions

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..