Sicilian Stuffed and Rolled Garfish with a Tomato and White Wine Sauce
Preparation time:
1 hour
Cooking time:
40 mins
Serves:
4
MKR Tested
MKR Tested

Ingredients

  1. 8 garfish, scaled, butterflied
  2. plain flour, to dust
  3. 1 tbs olive oil
  4. 8 large mussels

Sauce

  1. 2 tbs olive oil
  2. 1 red onion, chopped finely
  3. 1 long red chilli, finely chopped
  4. 2 cloves garlic, crushed
  5. 8 ripe vine tomatoes, chopped finely
  6. 1 tbs baby capers
  7. 125ml (½ cup) white wine
  8. ½ cup chopped basil

Stuffing

  1. ½ cup fresh breadcrumbs
  2. ½ cup finely grated parmesan
  3. 2 medium vine tomatoes, finely chopped
  4. ¼ cup finely chopped garfish flesh
  5. ¼ cup finely chopped parsley
  6. 2 garlic cloves, crushed
  7. 1 garfish fillet, finely chopped
  8. 1 tbs olive oil, approximately

Notes

  1. If you prefer a less spicy sauce, deseed chilli in sauce.
  2. Order your butterflied garfish from your fishmonger in advance. If unavailable, you could try using whiting or flathead.
  3. Tomato sauce can be made up to two days in advance. Store in an airtight container in the refrigerator.
  4. For a great garnish, finish with some fresh basil leaves and thinly sliced chilli.
  5. For more sensational seafood recipes, visit Yahoo!7 Food

Method

  1. To make sauce, heat oil in a large deep frying pan. Cook onion and chilli until very soft. Add garlic, tomatoes, capers and wine. Bring to a boil. Simmer for about 30 minutes or until thickened. Season well. Stir in basil.
  2. To make stuffing, combine all ingredients except oil in a bowl. Add enough oil to bring mixture together and give a 'crumble' texture.
  3. Lay garfish, skin-side down, on the bench. Divide filling among garfish. Roll to enclose, securing with two toothpicks. Dust in seasoned flour.
  4. Heat oil in a large non-stick frying pan over high heat. Cook garfish for 1 minute, turning, until golden brown (you only want to crisp and colour the fish, not cook it through). Add to tomato sauce in a single layer, along with mussels. Cook covered for about 5-8 minutes or until fish is cooked through and mussels are open.
  5. Serve stuffed garfish with mussels and sauce.