PAN-FRIED FISH WITH WARM CAPER, OLIVE SALSA AND GRILLED COURGETTE

PAN-FRIED FISH WITH WARM CAPER, OLIVE SALSA AND GRILLED COURGETTE
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Ingredients

  • 2 x Talley’s thin white fish fillets, skin on
  • Olivani olive oil
  • 3 courgettes, thickly sliced
  • 1 Lemon

Salsa:

  • 2 medium tomatoes
  • 1 tbsp pitted olives
  • 1 tsp capers
  • 1?2 tsp Gregg’s crushed garlic

Basil oil: Makes enough for 8 servings

  • 25 grams basil leaves
  • 1?4 cup Olivani olive oil

The Social Cooking Way

Prepare a bowl of iced water. Bring a medium sized pot of water to a rapid boil. Plunge the basil leaves into the water for 20 seconds then place straight into the iced water. Drain the basil leaves on paper towels. Blitz basil and oil in a food processor until well chopped. Return the water to the boil.

Using a sharp knife gently cut a cross into the base of the tomatoes. Place into the boiling water for 30-60 seconds until skin loosens. Remove and place straight into the iced water. Gently peel away the skin and discard. Quarter the tomatoes and then remove the seeds by sliding your knife along the flesh. Cut into a fine dice.

Heat a large frying pan with 1 tbsp of olive oil over medium high heat. Fry the courgettes with salt and pepper for 3-5 minutes until golden but still with a bit of bite. Remove to the plate. Finely chop the olives and capers.

Coat the fish fillets with oil and season. Place into the hot pan, skin side down and cook until 1?2 the fish has turned opaque and bottom side is golden. Turn and cook for 1-3 minutes more. For thicker fillets finish in a hot oven.Place on top of the courgette. Turn down the heat, and quickly fry the olives, garlic and capers. Add the tomatoes, remove from the heat and toss to warm through.

Serve the fish topped with salsa, drizzled with basil oil and lemon wedges on the side.


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