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Fish with Olive Lemon Salsa
I can’t remember where I got the idea to dice the flesh of a lemon and use it in a sauce.
But I’m very glad I did.
Love how using an everyday ingredient like the humble lemon in a slightly different way makes it feel like a completely new ingredient!
The flavours in this salsa are big, bold and fresh so best suited to your more meaty fish steaks or oily fish like salmon.
But it’s also amazing with pork chops or some good quality sausages. And of course you could always serve it with good old chicken.
Total Time 20 minutes
Servings 2 people
Ingredients
- 2 handfuls pitted black olives 100g / 3.5oz
- 1 large lemon
- 1 small clove garlic minced
- small bunch oregano leaves picked
- 2 fish fillets or steaks
- cucumber or salad leaves to serve
Instructions
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For the salsa, chop olives. Peel and chop lemon into small dice, discarding any seeds as you go. Combine olives, diced lemon, minced garlic and oregano leaves in a small bowl. Moisten with 4 tablespoons extra virgin olive oil. Leave to stand for the flavours to mingle while you cook the fish.
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Heat a frying pan on a medium high heat. Season fish with salt on both sides. Add a splash of oil to the hot pan and cook fish for 3-5 minutes or until browned on the outside and cooked to your liking.
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Divide fish between two plates. Spoon over the olive lemon salsa. Serve with cucumber or green salad on the side.