Olive gremolata and the sharp flavour of lemon, bring out the best in this succulent and aromatic fish dish.
- To make the gremolata, place the parsley leaves in a food processor with the lemon rind, the juice, garlic, olives and breadcrumbs. Process to combine, then add the olive oil to form a thick paste. Season with salt and pepper.
- Place the fish in a baking dish, then press the olive gremolata onto the top of each fillet, patting down well. Place in fridge while you cook the potatoes.
- Preheat the oven to 200°C.
- Steam or boil potatoes in a saucepan of salted water until tender, then drain and season with salt and pepper. Add the olive oil and use a potato masher or fork to roughly crush the potatoes. Cover and set aside.
- Pour lemon juice and white wine around fish and cook for 7-10 minutes or until fish flakes easily when tested with a fork and the top is lightly golden. Strain any cooking juices into a pan and whisk in creme fraiche. Heat over low heat and taste for seasoning - add a little more lemon juice, if necessary.
- Stir through parsley.
- Place crushed potato on each plate, top with fish, drizzle with the sauce and a little extra virgin olive oil. Serve with steamed asparagus.
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