Ingredients
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85g (1/2 cup) green olives, pitted, finely chopped
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2 French shallots, peeled, finely chopped
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2 tablespoons chopped fresh continental parsley
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1 tablespoon red wine vinegar
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60ml (1/4 cup) extra virgin olive oil
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500g Piccolini cocktail truss tomatoes (see note)
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4 (about 800g) skinless white fish fillets
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1 tablespoon lemon juice
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Steamed green round beans, to serve
Method
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1Preheat oven to 200°C. Line a baking tray with baking paper. Combine the olive, shallot, parsley, vinegar and 2 tablespoons of the oil in a bowl. Season with pepper.
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2Place tomatoes on lined tray. Drizzle over 2 teaspoons of the remaining oil. Season. Bake for 10 minutes or until just tender.
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3Meanwhile, heat the remaining oil in a large, non-stick frying pan over medium-high heat. Season the fish. Cook for 3 minutes each side or until just cooked through. Remove from heat. Drizzle over lemon juice.
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4Divide the fish, tomatoes and beans among plates. Top fish with the olive salsa.
Source: taste.com.au
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