Recipe sourced from the Sydney Fish Market.
Place fish in a fish kettle or large saucepan and cover with water. Add onion, lemon slices and wine. Bring to boil, turn down heat and simmer gently with lid on for about 25 minutes. Fish is cooked when it flakes when tested with a fork. Allow to cool and drain well.
Using a sharp knife, remove skin by making a shallow cut near head, take hold of skin and pull gently until all skin is removed. To serve segment fish with a sharp knife and lift flesh with two spoons.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1188 kj |
| Calories | 284 kcal |
| Fat | 14.2 g |
| Saturated Fat | 3.2 g |
| Total Protein | 39 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
