Ingredients

Method

• 800 g white fish fillet
• Sea salt
• Olive oil
• 150 g baby rosa tomatoes
• 12 pitted green olives
• 2 T butter
• 2 crushed cloves garlic
• Chopped parsley
• Squeeze of lemon juice

Method

Ingredients

Preheat the oven to 180°C.

Cut 800g fish fillet into pieces, score the skin and rub with sea salt and olive oil.

Heat a cast-iron pan and sear the fish, skin-side down, for 1 minute. Turn and cook for 1 minute.

Toss in  baby rosa tomatoes, pitted green olives, butter, crushed cloves garlic, chopped parsley and a squeeze of lemon juice.

Season, transfer to the oven and roast for 15 minutes.

Cook's note: you can use any type of white fish for this recipe, such as hake or, on special occasions, salmon.