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Lemon Fish with Olive Salsa

Lemon fish with Olive Salsa



  • 85 g 1/2 cup green olives, pitted, finely chopped
  • 2 French shallots peeled, finely chopped
  • 2 tbsp chopped fresh continental parsley
  • 1 tbsp red wine vinegar
  • 60 ml 1/4 cup extra virgin olive oil
  • 500 g Piccolini cocktail truss tomatoes see note
  • 4 about 800g skinless white fish fillets
  • 1 tbsp lemon juice
  • Steamed green round beans to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Combine the olive, shallot, parsley, vinegar and 2 tablespoons of the oil in a bowl. Season with pepper.
  2. Place tomatoes on lined tray. Drizzle over 2 teaspoons of the remaining oil. Season. Bake for 10 minutes or until just tender.
  3. Meanwhile, heat the remaining oil in a large, non-stick frying pan over medium-high heat. Season the fish. Cook for 3 minutes each side or until just cooked through. Remove from heat. Drizzle over lemon juice.
  4. Divide the fish, tomatoes and beans among plates. Top fish with the olive salsa.