Market Fish with Olive and Herb Salsa

, from Issue #53. September, 2015
Photography by Manja Wachsmuth.
Market Fish with Olive and Herb Salsa

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


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)


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.