Many Easter traditions will have to be postponed this year, but cooking a delicious fish dish on Good Friday is definitely still on the table.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Garfish with pine nut and saffron salsa

1 tbsp olive oil
12 garfish, cleaned
2 tbsp butter
¼ cup pine nuts
4 garlic cloves, thinly sliced
¼ cup currants
¼ bunch parsley, leaves picked, roughly chopped
¼ tsp saffron threads, mixed with 2 tbsp hot water
zest and juice of one lemon

Heat oil in a large frying pan over medium-high heat. Add garfish and cook for 3-4 minutes each side or until golden and just cooked through. Remove from pan and keep warm.

Return pan to medium heat. Add butter and pine nuts and cook for 2-3 minutes or until foaming and slightly browned. Add garlic for the last 30 seconds of cooking. Stir through currants, parsley, saffron and its water, and lemon zest and juice. Arrange garfish on a serving plate and top with pine nut and saffron salsa.

 

This recipe first appeared in the April 2019 issue of SALIFE magazine.