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Serves 4


  • 4 fish steaks, eg. salmon, tuna
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, very finely sliced
  • 1-2 large garlic cloves, crushed
  • ½ punnet large cherry tomatoes, diced
  • ¼ cup raisins
  • 1/3 cup pine nuts
  • 3 tbsp rinsed capers
  • 1-1½ cups fish or vegetable stock
  • 2 tbsp each chopped fresh Italian (flat leaf) parsley & basil
Sicilian fish steaks


  • Just seal the seasoned fish on both sides in a thin layer of hot oil in a heavy-bottomed pan. Remove.
  • Turn the heat down, add the onion and garlic to the pan, and gently sauté until lightly coloured, regularly stirring.
  • Then add the tomatoes, raisins, pine nuts and capers. Stir and briefly cook.
  • Pour in about ½ cup stock, stir and cook down until the tomatoes collapse a bit.
  • Then return the fish to the pan, baste with the sauce and cook for about 3-4 mins to the desired degree, adding more stock if needed. Remove the fish.
  • Taste the sauce for seasoning and stir through the fresh herbs with more stock if needed.
  • Serve the fish with plenty of the sauce spooned over the top.

© Iain Hewitson