REDFISH WITH ANCHOVIES AND THYME

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Redfish with Anchovies and Thyme image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 7

2 to 4 tablespoons olive oil, plus dribble of oil from anchovies
12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on
1 clove garlic, minced
2 anchovy fillets
Leaves from a few sprigs thyme
2 tablespoons sherry
1 fat pat unsalted butter (approximately 1 tablespoon)

Steps:

  • In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked. I think those look best with the pearly pink skin uppermost.
  • When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce. Add most of the thyme leaves, then the sherry. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter. Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves. Serve with the chickpeas and tomato salad. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings. At any rate, I've found that a good rule of thumb.

David Elliott
edavid25@hotmail.com

This dish is a great way to impress your guests. It's sure to be a hit.


Michael Aurilio
aurilio_michael61@hotmail.com

I love the simplicity of this recipe. It's easy to make and it always turns out delicious.


shahanaz begum
b@yahoo.com

This is my go-to recipe for redfish. It's always a crowd-pleaser.


Karissa Aguila
aguila@gmail.com

I made this dish for a dinner party and it was a huge success. Everyone loved the flavor of the fish and the anchovies.


Kofi Asante
kofi_asante@gmail.com

This recipe is a great way to cook redfish. The fish is flaky and moist, and the anchovies and thyme add a nice flavor.


youssef games
y95@hotmail.com

I'm not a big fan of anchovies, but I loved this dish. The flavors were well-balanced and the fish was cooked perfectly.


Waie
waie11@hotmail.com

This dish is so easy to make and it always turns out great. I love the combination of flavors.


Gladness Jili
g77@hotmail.com

I love this recipe! The redfish is always cooked perfectly and the anchovies and thyme add a delicious flavor.


Sanjid Howlader
sanjid_h9@yahoo.com

This recipe is a keeper! The fish was cooked perfectly and the flavors were amazing. I highly recommend this recipe.


Lisa Reyes
r_l84@aol.com

I made this dish last night and it was a hit with my family. The redfish was flaky and moist, and the anchovies and thyme gave it a nice briny flavor. I will definitely be making this again.


Shukrullah Sharif
s.s@yahoo.com

This dish was absolutely delicious! The redfish was cooked perfectly and the anchovies and thyme added a wonderful flavor. I will definitely be making this again.