Fried fish with rosemary

Doug Sherring

Use blue cod, monk fish, snapper or hapuka - any fish that will not flake with a bit of handling will do the trick.

Ingredients

1 kg	White fish (Main)
1 serving	Flour, to dust the fish
2 cloves	Garlic
1 serving	Olive oil, for frying
1 tsp	Fresh rosemary, or dried
1 Tbsp	Flour
¼ cup	White wine
¼ cup	White wine vinegar

Directions

1. Cut white fish into chunky, bite-sized pieces. Sprinkle with salt and dust with flour.
2. Fry in hot olive oil and drain. Take the fish out of the pan and keep warm.
3. 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).
4. Remove from the heat and add ¼ cup white wine and ¼ cup of white wine vinegar.
5. Return to the heat and stir, incorporating all the pan scrapings and nice bits.
6. To serve, pour the sauce over the fish and serve hot or cold.