Market Fish with Olive and Herb Salsa
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.