Instructions
1. First, prepare the filling:
• Slice the capsicums, fennel and onions very thinly.
• In a frying pan, put some olive oil and start sautéing all the sliced ingredients together with the olives and tomatoes.
• Season lightly with salt and pepper. If you want a little bit more of a Mediterranean flavour, you can add some cured anchovies, or use olives that are already stuffed with anchovies.
• After sautéing the ingredients for six minutes, set aside and let them cool.
2. Start preparing the fish:
• On a whole fish that’s already gutted, make a few score lines on the thickest part of the fish. Sprinkle salt and some olive oil on the fish.
• Gently grill the fish on both sides, just to colour the fish. The fish should still be uncooked in the middle. 3. When that’s done, place the fish on a large sheet of baking paper. Put the filling all over the fish (straining all the liquid), and wrap it up like a parcel.
4. Put the wrapped fish and filling on a tray and bake it in the oven at 175– 180°C for about 18 minutes, or until the fish is done and flakes easily.
About Mag’s Wine Kitchen
With 23 years under their belt, this casual, modern restaurant serving French cuisine is the brainchild of former banker Magdalene Tang, who is chef-owner of Mag’s Wine Kitchen. It opened 23 years ago on Circular Road, before moving to the bustling, hip neighbourhood of Keong Saik in early 2019. Regular patrons of Mag’s Wine Kitchen love it for its good food, good wine and casual ambience, and its enduring popularity is a testament to its staying power in Singapore’s fickle and unpredictable F&B industry.
"We’ve always believed in homestyle hospitality, unpretentious dining experiences and quality seasonal ingredients. This dish is easy to prepare and an easy-pleaser." Magdalene Tang
