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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.