Super-fresh fillets of fish are topped with a piquant dressing of olives, capers and chilli – simple and delicious.
Serves: 4
INGREDIENTS
Fish
3 tablespoons olive oil
2 tablespoons lemon juice
800 grams fish fillets
sea salt
Dressing
½ cup olive oil
2 cloves garlic, thinly sliced
¼-½ teaspoon chilli flakes
2 tablespoons apple cider vinegar
1 roasted red capsicum, diced
8 large green olives, roughly chopped
1 long red chilli, seeded, thinly sliced
2 tablespoons capers, well drained
2 tablespoons chopped parsley
METHOD
Fish: Whisk the oil and lemon juice together in a large shallow dish and add the fish, turning to coat on both sides. Set aside while you make the dressing.
Dressing: Put the oil, garlic and chilli flakes in a small saucepan and place over a very low heat. Cook for a couple of minutes until the garlic is a pale golden colour. Take off the heat and stir in the vinegar. Set aside.
Season the fish generously with salt. Heat a large sauté pan over a high heat then add the fish, presentation side down. Cook until golden then turn and cook the second side.
To serve: Add the remaining ingredients to the dressing. Place the fish on a platter and spoon over the dressing. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.