Lemon fish with olive salsa

Lemon fish with olive salsa


Make a splash and start the week afresh with pan-fried fish and gourmet tomatoes. From the Italian coastal region of Liguria, this healthy fish dish is simple and delicious.

The ingredient of Lemon fish with olive salsa

  1. 85g (1/2 cup) green olives, pitted, finely chopped
  2. 2 French shallots, peeled, finely chopped
  3. 2 tablespoons chopped fresh continental parsley
  4. 1 tablespoon red wine vinegar
  5. 60ml (1/4 cup) extra virgin olive oil
  6. 500g Piccolini cocktail truss tomatoes (see note)
  7. 4 (about 800g) skinless white fish fillets
  8. 1 tablespoon lemon juice
  9. Steamed green round beans, to serve

The instruction how to make Lemon fish with olive salsa

  1. Preheat oven to 200u00b0C. 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.

Nutritions of Lemon fish with olive salsa

calories: 345.594 calories
calories: 22 grams fat
calories: 4 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: 33 grams protein
calories: 108 milligrams cholesterol
calories: 468.95 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

Video of Lemon fish with olive salsa

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