Use blue cod, monk fish, snapper or hapuka - any fish that will not flake with a bit of handling will do the trick.
|1 kg||White fish (Main)|
|1 serving||Flour, to dust the fish|
|1 serving||Olive oil, for frying|
|1 tsp||Fresh rosemary, or dried|
|¼ cup||White wine|
|¼ cup||White wine vinegar|
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- Cut white fish into chunky, bite-sized pieces. Sprinkle with salt and dust with flour.
- Fry in hot olive oil and drain. Take the fish out of the pan and keep warm.
- Add a few cloves of finely chopped garlic and a teaspoon of fresh or dried rosemary spikes to the oil in the pan and sprinkle in a tablespoon of flour, stirring so it doesn't go lumpy (you don't need to cook the flour, this is not a roux base).
- Remove from the heat and add ¼ cup white wine and ¼ cup of white wine vinegar.
- Return to the heat and stir, incorporating all the pan scrapings and nice bits.
- To serve, pour the sauce over the fish and serve hot or cold.