Serves 4
4 x 175g Fresh Solander Groper Steaks
50 ml Olive oil
4 Medium Agria Potatoes
1 Large Red Onion
1 Large Carrot
1 Large Parsnip
1 Lemon (for garnish)
4 sprigs Italian Parsley
Salt and Pepper
Parsley Sauce
4 shallots, finely chopped
1 cup fish stock
1 cup white wine
1 cup Dry Vermouth
1 cup cream
1 cup chopped parsley
10g butter
1. First make the Parsley Sauce, heat butter in a saucepan and sauté shallots until soft but not coloured, about 10 min.
2. Add wine and vermouth and reduce by ½.
3. Pour in fish stock and reduce by ½ again then add cream and simmer until sauce is the consistency of cream.
4. Season with salt and pepper and strain through a fine sieve into a clean saucepan, the parsley will be added at the last moment (see below).
5. Wash and peel the vegetables, the skins can stay on the potatoes, put the potatoes in salted water and boil until soft, remove from water and let cool.
6. On a roasting tray put carrots, parsnip and onion which have been cut into bite-size batons, and the potato, drizzle with olive oil and season.
7. Cook for 20-30 min at 175 Celsius until soft and lightly coloured, remove the tray from oven and prepare fish.
8. Ensure there are no bones in the Groper fillets, and then dust the skin side lightly with flour patting off excess.
9. Place the Groper fillets skin side down in a hot pan and cook for 5-6 minutes to crisp up the skin
10. Then remove the fish and place on a baking tray in the oven for 10-12 min at 175 Celsius.
11. With 5 min to go add the tray of vegetables back in the oven and slowly warm the sauce on the stovetop.
12. When the fish is cooked and vegetables hot remove from oven, add chopped parsley to the sauce and whisk in.
13. Place vegetables on a plate and fish on top, finish with parsley sauce and garnish.
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