Recipe: Appetizing ‘Fitzroy’ Fish

‘Fitzroy’ Fish.

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

Ingredients of ‘Fitzroy’ Fish

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