Pan-fried ling with tomato and olive salad

These healthy fish fillets are given Mediterranean twist with the help of some deli olives.

Recipe «Pan-fried ling with tomato and olive salad» 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: 4 skinless pink ling fillets, 1/4 cup Coles Brand Pure Olive Oil, 350g tomato medley, sliced or halved, 2 truss tomatoes, cut into thin wedges, 3/4 cup Mediterranean mixed pitted olives, from the deli, coarsely chopped , 1/3 cup basil leaves, 2 tbsp Wattle Valley Chunky Basil With Cashew & Parmesan Dip, 1 tbsp lemon juice , 800g baby washed potatoes, steamed, 2 tbsp butter, 1 tbsp chopped flat-leaf parsley.

Ingredients:

• 4 skinless pink ling fillets 
• 1/4 cup Coles Brand Pure Olive Oil 
• 350g tomato medley, sliced or halved 
• 2 truss tomatoes, cut into thin wedges 
• 3/4 cup Mediterranean mixed pitted olives, from the deli, coarsely chopped 
• 1/3 cup basil leaves 
• 2 tbsp Wattle Valley Chunky Basil With Cashew & Parmesan Dip 
• 1 tbsp lemon juice 
• 800g baby washed potatoes, steamed 
• 2 tbsp butter 
• 1 tbsp chopped flat-leaf parsley 

Instructions

1. Brush both sides of the fish fillets with 1 tbsp of the oil. Heat a non-stick frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until just cooked though.
2. Meanwhile, combine the tomatoes, olives and basil in a bowl. Combine the dip, lemon juice and remaining oil in a small bowl.
3. Toss the potatoes with butter and parsley to coat. Drizzle the dressing over the fish. Serve with tomato salad and potatoes.