(serves 8)

INGREDIENTS

3 eggs

¼ cup milk

½ teaspoon flaky sea salt

1kg smallish white fish fillets, John Dory, Gurnard or Warehou, skin off, cut into 2 or 3 pieces

1 cup dry breadcrumbs

3 tablespoons olive oil

3 tablespoons butter

1 onion, finely chopped

3 garlic cloves, crushed

1 bay leaf

1¼ cups white wine vinegar

1 cup cold water

2 tablespoons coarsely chopped Italian parsley leaves + ¼ cup parsley picks for garnish

½ cup Canola oil

¼ cup raisins, soaked in boiling water for 10 minutes

¼ cup pine nuts

¼ cup dill picks

8 lemon halves

METHOD

Break eggs into a shallow container, add milk and salt and combine.  Dip fish into egg mixture and then into breadcrumbs.

To make the marinade: heat olive oil and butter in a large frying pan over a medium heat.  Add onion, garlic and bay leaf and cook uncovered till soft and transparent.  Pour in white wine vinegar and cold water.  Stir and simmer for 3-4 minutes.  Add chopped parsley.

Heat Canola oil in large frying pan over a medium-high heat.  Drop in pieces of crumbed fish and cook till golden on each side. (Add a little more oil if necessary.) Transfer to a serving dish.

Drizzle three-quarters of the marinade over the fish while it is still warm, ensuring each piece of fish is covered with marinade.

Add raisins and pine nuts to remaining marinade and spoon over fish. Sprinkle with parsley leaves and dill. Garnish with lemon halves.  Serve at room temperature or refrigerate to serve the next day.