When I learned of a seafood providore being closer to home than the Sydney Fish Market, I took the next available chance to venture out and investigate. Faros Bros is a small business tucked in the backstreets of Marrickville’s industrial estate just near Sydenham train station, where behind plastic drapes you have a very decent selection of seafood fresh from the catch; albeit in a very tight space.
This was my chance to try a Steve Manfredi recipe I tore from the newspaper, with a couple of alterations of course.
Any type of fish can be used with this ensemble. I find a something with a delicate white flesh teams beautifully with the sweet and slightly robust salsa. Other fish fillets would work perfectly, especially thicker cuts that can be grilled easily.
A side salad would also suffice, but the smokiness from grilled vegetables adds it’s own tasty layer to this easy platter of goodness.
For the salsa, heat the olive oil in a pan over low heat and gently fry the onion and garlic until soft. Pour this, along with the juices, into a bowl and add the diced tomato, capers, parsley and 4 tablespoons of extra virgin olive oil. Season with salt and pepper, mix well and set aside.
Heat a grill and brush or spray the vegetables slices with oil before cooking on both sides. Season and set aside.
Pan-fry the fish fillets in a little oil, skin-side down, for about 1 minute. Depending how thick they are, it may take less time or it may take more. Turn the fillets over and cook the other side for about 1 minute. Season well.
Pan-fry the lemon, cut side down, until caramelised
Arrange the fish, vegetables and salsa any way you wish. Serve immediately.
* Use dried tomatoes that are not brined or stored in oil