A light, clean dish that keeps the focus on the delicate flavour of garfish. The caper butter brings brightness, the salad brings freshness and crunch, and the whole thing comes together in minutes.
Chef Stephen Nairn remembers the first time he cooked garfish from Corner Inlet, noticing how the fish seemed to mirror the place it came from. Clean water, quiet skies, small boats working with care and intention. The fillets were so delicate they asked for almost nothing, just a warm pan and a touch of butter to lift what was already there. That early moment stayed with him and has shaped how we cook garfish at Portside today. This recipe brings that simplicity forward, pairing the fish with a caper butter and a light leaf salad that keeps everything bright, fresh and true to its origin.
INGREDIENTS (SERVES 2)
- 4 whole garfish, filleted and pinned
- Sea salt
- Freshly cracked pepper
- Neutral oil
- Lemon, to finish
- 2 large handfuls of mixed leaves (frisée, baby cos, watercress or similar)
- 1 small handful soft herbs (parsley, chives, dill or tarragon)
- Good olive oil
- Lemon juice
- Sea salt
METHOD
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Melt the butter in a small pan over low heat. Add the capers and garlic and cook gently for 1–2 minutes until fragrant. Remove from the heat, stir in the lemon juice and parsley, and set aside somewhere warm.
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Heat a non-stick or well-seasoned pan over medium heat. Lightly oil the fillets and season with salt and pepper. Place the fish skin-side down and cook until the skin is crisp and the flesh has just turned opaque. Garfish cooks fast, so keep an eye on it; it should take roughly 60–90 seconds per side. Flip briefly, then remove from the heat and squeeze a little lemon over the top.
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Toss the leaves and herbs with a splash of olive oil, a squeeze of lemon and a pinch of sea salt. Keep it light and bright.
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Place the garfish on warm plates and spoon the caper butter generously over the top. Serve alongside the leaf salad.
NOTES FROM THE KITCHEN
Keep the heat gentle and the cooking brief. Garfish shines when it’s treated with restraint. The butter should be warm, loose and acidic enough to lift the fish without overpowering it.
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