WHITE FISH WITH LIME SALMORIGLIO

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PREP TIME 15 minutes
COOK TIME 10 minutes
SERVES 6

INGREDIENTS

2 Whole Pieces Flathead

1 garlic clove, crushed

1 Tbs coarsely chopped, oregano, flat leaf parsley leaves

Juice of 1/2 lime, plus extra zest to serve

2 Tbs extra-virgin olive oil Plus extra for drizzling

25 gm coarsely chopped pitted Sicilian green olives

METHOD

Step 1 

Finely slice the herbs, roll chop the tomatoes, and place them in a medium-sized bowl. On a chopping board, sprinkle a large pinch of salt and use a knife to crush the garlic into the salt to release its oils and cure the garlic. Add a pinch of the garlic paste to the bowl. Cut half an onion into wedges, then quarter those wedges. Slice the olives and add them to the mix, along with a drizzle of olive oil and the juice of half a lemon.

Step 2

Cut the flathead into goujons and place them in a dish. Drizzle with olive oil, add a squeeze of lemon, and season with a pinch of salt. Cook in a pan over medium-high heat for about 3 minutes on each side, until golden and cooked through.

Step 3

Serve the flathead on top of the salad, and finish with a sprinkle of Persian fetta.