This is a simple way to showcase a beautiful piece of fish. When you can get your hands on really fresh fish you don’t need to do very much to it for it to taste good. The key to cooking fish is to err on the side of undercooking, a couple of minutes each side…
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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.
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