Panfried Garfish with Herb Salad & Sticky Fig Syrup
Ingredients
700 gm Angelakis Garfish Fillets
Plain Flour
Sea Salt
Olive Oil
½ Bunch Parsley
½ Bunch Dill
½ Bunch Coriander
2 Shallots
Black Pepper
‘The Figgery’ Sticky Fig Syrup
Method
Wash the herbs well and pick, place in a bowl, peel and finely slice the shallots and add to the herbs, drizzle with a little olive oil, season with sea salt & black pepper.
Heat a large nonstick frypan over a medium heat, season the garfish fillets with a little sea salt and lightly dust with the flour, shake off any excess. Add a splash of olive oil to the pan, place the garfish fillets in the pan skin side down and cook for one minute, gently turn & cook for a further minute.
Remove the fish from the pan and arrange on warmed plates.
Place some of the herb salad on top of the fish and drizzle with the ‘sticky fig syrup’ and a little olive oil.
Cook’s Tip
If ‘sticky fig syrup’ is not available, substitute for balsamic glaze.