Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 4 Market fish fillets
• 1 punnet cherry tomato
• 1 punnet Roma cherry tomato
• 1 Spanish onion
• 10 basil leaves
• 100ml local verjuice
• 50g unsalted butter
• 100g assorted greens (baby spinach, cabbage, kale)

Method:

– Slice tomatoes in half.
– Peel and slice onion.
– Add tomato and onion to a pan with verjuice and reduce.
– Add butter and basil to reduced tomato and verjuice, keep warm.
– Clean and sauté greens in a little butter.
– Cook fish skin side down until golden.
– Serve with wilted greens and tomato and verjuice sauce over the top.