Salsas are great for adding a burst of flavour to simple grilled fish and meats. Use whatever fish is freshest and best on the day.
800 grams fresh fish fillets (I used gurnard)
plain flour for dusting
sea salt and freshly ground pepper
2 tablespoons olive oil
Olive and herb salsa
2 tablespoons finely chopped herbs, use a combination of oregano, basil and flat-leaf parsley or just a single herb
3 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
¼ cup stuffed green olives, finely chopped
2 tablespoons pine nuts, toasted
hot cooked beans
crispy sautéed potatoes (optional)
Salsa: Combine all the ingredients in a bowl and season.
Place the flour in a shallow dish and season. Dust the fish in the flour, shaking off the excess.
Heat the oil in a large sauté pan and cook the fish on both sides until golden and just cooked through. Drain on kitchen towels.
To serve: Place the fish and beans on serving plates and top with the olive and herb salsa. Serve with potatoes if desired.