Fish collars with chimichurri

This is a great example of using an affordable and one of the most delicious, under-utilised part of the fish. Fish collars can be easily found at fish shops.

Fish collars with chimichurri Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 8 fish collars, about 100 g each
• 3 garlic cloves
• 1 long red chilli
• 20 g sea salt flakes
• 250 ml (1 cup) extra virgin olive oil
• 100 g green bullhorn pepper
• 70 g Asian red shallot, peeled and finely chopped
• 60 g coriander leaves, roughly chopped
• 40 g flat-leaf parsley leaves, roughly chopped
• 30 g oregano leaves, roughly chopped
• 75 ml red wine vinegar
• 1 tsp caster sugar

Marinating time: 20 minutes

Instructions

1. Check the fish collars for any scales and remove if found. Using a pair of scissors, snip off the fins. Place the collars in a large bowl.
2. Thinly slice 1 garlic clove and half the long red chilli, then add to the collars and use your hands to rub into the fish well. Season with half the salt and a good drizzle of olive oil. Ensure the non - skin side of the collar is well seasoned with the mix, then set aside at room temperature for 20 minutes to marinate.
3. Meanwhile, for the chimichurri, seed and finely chop the bullhorn pepper and the remaining chilli and garlic. Add the shallot, herbs, vinegar, sugar, the remaining salt and 150 ml olive oil and stir to combine well.
4. Heat a large heavy based frying pan over medium heat. Add the remaining olive oil, then the fish collars, skin side down. Cook until golden, then turn and use a spoon to baste the collars with the hot oil for 4 – 5 minutes or until cooked through. Constant basting will cook the collars through. Once cooked, the flesh will fall easily from the bone. Remove from the pan and drain on paper towel.
5. Serve with chimichurri on the side.

Note

• We used snapper collars, but you can use any white fish collars for this dish. Cooking the fish collars over charcoal, instead of in the pan, brings another layer of flavour to this combination and a more classic technique to the dish.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fruits Of The Sea

Watch The Full Episode Here

G

Watch The Full Episode Here

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