I used Hapuka cutlets to cook with Sicilian Flavours, but any fish can be cooked in the same way.
The Sicilian flavours are simple – grated lemon peel, lemon juice, anchovies, fresh mint and parsley.
Procedure
Cut anchovies into small pieces.
Grate some lemon peel and squeeze some lemon juice.
Chop parsley and mint. Use greater amount of parsley. You will need a double small pile of the herbs: one for pan-frying and the other mixed with the lemon peel for decoration and flavour.
Fry one side of the fish, then flip it and top with chopped parsley and mint and anchovies. Cook the other side until desired, as it’ll be flipped again briefly.
The anchovies should have softened. Turn the fish over and season the other side with salt and lemon juice. Evaporate the lemon juice and the fish is ready.
Scatter with more chopped parsley and mint mixed with the grated lemon peel for colour and flavour.
So Simple and so Tasty!