Fried fish with tomato and olive salsa
Foto’s: Micky Hoyle Galery
15 minute
(Serves 4)
- 800 g yellow tail
- Juice of 1 lemon
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- 30 ml butter
Tomato and olive salsa
- 200 g small rosa tomatoes, finely diced
- 100 stoned black olives, sliced
- 30 ml capers, chopped
- 30 ml chopped parsley
- 15 ml olive oil
Cut fish into 4 portions. Pour over the lemon juice and olive oil. Season with salt and black pepper. Melt butter in a pan. Put fish in the pan, skin on the bottom at first, and fry for about 4 minutes to a side. Combine all the ingredients for the salsa and spoon on top of fish.
- Assistent Lynnae Janse van Rensburg
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I also enjoy doing this with tuna, but any firm fish will do
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