EVERYDAY

Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.

Cod saltimbocca

SERVES 2 // PREP TIME 10 MINS // COOK 15 MINS (PLUS RESTING)

1 garlic clove, crushed
1 tsp finely grated lemon zest
60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
2 skinless Murray cod or blue-eyetrevalla fillets (220gm each), pin-boned
6 sage leaves, plus
¼ cup extra to serve
4 prosciutto slices
20 gm unsalted butter, chopped
1 bunch broccolini (200gm), trimmed
500 gm baby chat potatoes, halved

1 Mix garlic, lemon zest and a good drizzle of oil together in a small bowl. Brush fish with mixture and season all over. Press sage leaves on top of fish. Lay

2 slices prosciutto, overlapping slightly on a clean bench. Place fish, sage leaf-side down on prosciutto and wrap to enclose. Repeat with remaining fish and prosciutto. 2 Heat oil in a large non-stick frying pan over medium-high heat. Add fish, seam-side down and cook turning once until golden and just cooked through (6-8 minutes). Set aside with any pan juices and rest for 5 minutes.

3 Wipe out pan, add butter and cook remaining sage leaves until crisp and butter is nutty brown (1 minute). 

4 Meanwhile, cook potatoes in boiling water until al dente (10-15 minutes), adding broccolini in the last 2 minutes. Drain.

5 Divide fish between plates, drizzle with pan juices, scatter with sage, and serve with broccolini and potatoes on the side.

Steak with creamy XO pepper sauce

SERVES 2 // PREP TIME 5 MINS // COOK 20 MINS (PLUS RESTING)