It’s rare to come across a recipe that requires so few basic ingredients, time, and expertise, but still manages to blow you away with flavour. I’ve called for Australian Herrings but you can use anything similar that sweet and delicate – just ask your fish monger!

Soused Australian Herrings with currants & red onion

Serves 4  


6 Australian Herring fillets 2 tablespoon flour rind of half a lemon 6 bay leaves 2 tablespoon chopped parsley juice of 2 lemons 160grams chopped Spanish onion ½ cup currants Extra Virgin Olive Oil Pepper and salt  


Place small quantity of flour (seasoned with salt and pepper) in a plastic bag and put another bag around this (in case the first breaks). Add fish filets to the bag and shake lightly to dust them with seasoned flour. Seal fillets fairly quickly (on both sides) in a good dash of olive oil on a frying pan. Place onto wide flat dish. Sousing sauce In a separate saucepan, combine currants, chopped onion, extra virgin olive oil, lemon juice, fresh bay leaves, pepper, salt and lemon rind. Cook it for a few minutes so the flavours amalgamate. If the lemon juice is overpowering, add some additional extra virgin olive oil. Pour sousing sauce over the fillet. Top the dish with chopped parsley and allow it to sit for about half an hour to allow the flavours to meld. Served at room temperature with some fresh greens of your choosing.