Lemon fish with olive salsa


Lemon fish with olive salsa

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 85g (1/2 cup) green olives, pitted, finely chopped
  • 2 French shallots, peeled, finely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon red wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil
  • 500g Piccolini cocktail truss tomatoes (see note)
  • 4 (about 800g) skinless white fish fillets
  • 1 tablespoon lemon juice
  • Steamed green round beans, to serve


  • 1
    Preheat 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.
  • 2
    Place tomatoes on lined tray. Drizzle over 2 teaspoons of the remaining oil. Season. Bake for 10 minutes or until just tender.
  • 3
    Meanwhile, 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.
  • 4
    Divide the fish, tomatoes and beans among plates. Top fish with the olive salsa.

Source: taste.com.au


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