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.

Recipe «Lemon fish with olive salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 85g green olives, pitted, finely chopped, 2 French shallots, peeled, finely chopped, 2 tbsp chopped fresh continental parsley, 1 tbsp red wine vinegar, 60ml extra virgin olive oil , 500g Piccolini cocktail truss tomatoes, 4 skinless white fish fillets, 1 tbsp lemon juice , Steamed green round beans, to serve.

Ingredients:

• 85g green olives, pitted, finely chopped 
• 2 French shallots, peeled, finely chopped 
• 2 tbsp chopped fresh continental parsley 
• 1 tbsp red wine vinegar 
• 60ml extra virgin olive oil 
• 500g Piccolini cocktail truss tomatoes 
• 4 skinless white fish fillets 
• 1 tbsp lemon juice 
• Steamed green round beans, to serve 

Instructions

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.