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Caped Crusader Fish! (Greek Herbed Fish)
Thanks to Babis for this traditional Greek recipe - he was vague on the exact ingredient measurements so we'll leave that to your expertise!
  • Fish Fillets (Monkfish, Warehou, Tarakihi)
  • Salty Capers (see in store)
  • Olive Oil (see in store)
  • Butter
  • White Wine
  • Lemon
  • Paprika
  • Parsley, chopped
  • Garlic, crushed
  • Salt and Pepper

In a warm fry pan add olive oil and a dab of butter (for more flavour) and cook both sides of the fish for a few minutes (don’t cook all the way through), then add white wine, lemon juice, paprika, parsley, garlic, salty capers, and salt and pepper. Cover and steam for five or so minutes depending on the thickness of the fish. Check with a sharp knife if cooked all the way through.

Serve with risotto or steamed rice and Greek Salad (click here for recipe)