1 pottle green olives, sliced around the stone
1 clove garlic
pinch sea salt
2 lemons, zest and juice of one, the second, cut into wedges, to serve
1 teaspoon grainy mustard
4 tablespoons olive oil
½ red chilli, deseeded and thinly sliced (optional)
1 bunch Italian parsley, roughly chopped
freshly ground black pepper
4 white fish fillets, deboned (terakihi, snapper or gurnard)
1 tablespoon flour
salt and pepper
25 grams Lewis Road butter
MethodTo make salsa, crush the garlic with the salt. Transfer to a bowl.
Stir in the olives, lemon juice and zest, mustard, olive oil, chilli (if using) and parsley.
Season with pepper. Set aside and prepare the fish.
Place the fish in a brown paper bag with the flour and salt and pepper and shake to coat.
Heat a frying pan on the stove top. Pan fry the fish in a mix of half oil and half butter for 2 to 3 mins on one side, or until golden, and then turn and fry for 1 min on the other side. While fish is still cooking, add lemon wedges, flesh to pan side down, this caramelises the lemon slightly. You may need to fry the fillets in batches.
Once cooked, lay the fillets out on a platter and top with the salsa and place lemon wedges on the side.
Serve with a simple green salad and your favourite potato dish.