Issue 167 | February 2013
Upcoming exhibitions | Interview: Summer Scholar | Members news | Events
08 Eat artSerge Dansereau's garfish fillet with lemon, green vegetables and zucchini frittata inspired by Max Dupain's Sunbaker

image: Alan Benson


Garfish fillet with lemon, green vegetables and zucchini frittata

Zucchini frittata

4 baby zucchini with blossom or sliced small zucchini
1 tablespoon olive oil
3 cloves garlic, peeled and chopped
2 spring onions, sliced
8 eggs
100 ml sour cream
salt and pepper

Garfish fillet

50 ml olive oil
100 g butter
4 garfish fillets, deboned
juice of 1 lemon

Green vegetables

4 stalks of broccolini
100 g sugar snap peas
handful of watercress
handful of baby spinach
50 g butter


2 lemons, halved
50 ml lemon oil
sea salt

Preheat oven to 160°C.  Grease four cups in a non-stick muffin tin.  Halve the zucchinis and sauté with olive oil, garlic and spring onions until lightly browned.  Divide the zucchini mixture between the muffin tins.  Beat the eggs with sour cream and season with salt and pepper, then pour over the zucchini mixture until tins are full.  Bake at 160°C until the egg has set and frittata is golden brown on top.

To cook fish, heat the olive oil and butter in a frying pan, then add the garfish fillets.  When cooked, drizzle with lemon juice.  Remove from heat and reserve.

Blanch vegetables in a saucepan with the butter.

To serve, place vegetables on serving plates with the garfish, lemon halves and frittata.  Drizzle with lemon oil and sea salt and serve immediately.