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Lemon fish with olive salsa
Lemon fish with olive salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Brighten your week with pan-fried Ligurian fish and gourmet tomatoes. Simple, delicious, and healthy.
Ingredients:
  • 85g (1/2 cup) green olives, pitted, finely chopped
  • 2 French shallots, peeled, finely chopped
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml red wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil
  • 500g cocktail truss tomatoes (see note)
  • 4 (about 800g) skinless white fish fillets
  • 21.00 gm lemon juice
  • Steamed green round beans, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with baking paper. Mix together olives, shallots, parsley, vinegar, and 2 tablespoons of oil in a bowl. Season with pepper to taste.
  • Spread out the tomatoes on a lined tray. Drizzle them with 2 teaspoons of the remaining oil and season with salt and pepper. Roast in the oven for 10 minutes or until they are just tender.
  • Heat the rest of the oil in a large non-stick pan over medium-high heat. Season the fish and cook for 3 minutes on each side until just cooked through. Remove from heat and drizzle with lemon juice.
  • Arrange the fish, tomatoes, and beans on plates, then generously spoon the flavorful olive salsa over the fish.

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