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Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 fillets fresh cob (about 200g each)
Sea salt and milled black pepper
Flour, for dusting
Olive oil
Butter
1-2 sprigs rosemary
4 portabello mushrooms
½ cup dry red wine
1 T balsamic vinegar

For serving

Steamed baby potatoes or crusty
Pan-fried potato chunks

Method

Season the fish and dust with flour.
Using a non-stick pan, fry the fish in a shallow mix of oil and butter until nicely browned.
Place in an oven heated to 180°C, for 5 minutes.
Pour off any oil residue and wipe the pan clean with paper towel. Add a spoonful of butter and a sprig or two of rosemary.
Add the mushrooms and fry until nicely browned. Remove and keep warm.
Pour the wine and vinegar into the pan and allow to bubble and reduce slightly.
Spoon over the fish and mushrooms and serve immediately with potatoes.

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Pan-fried cob with rosemary, red wine and black-mushroom sauce

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Ingredients

Method