Market Fish with Olive and Herb Salsa
Photography by Manja Wachsmuth.
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.
Serves: 4
INGREDIENTS
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
To serve
hot cooked beans
crispy sautéed potatoes (optional)
METHOD
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.
Related Content
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.