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Fish recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Pan-roasted fish with smashed tomatoes and green olives

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Ingredients

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

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.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Baked hake with crisp pancetta and anchovies

Vietnamese bun cha ca

Mekong-style fish platter with whole fried fish

Braised fish and potato bake

Beer-battered fish

Fish n chips with home-made tartar sauce

Salmon fish cakes with crushed avocado

Japanese seafood rice pot

Parsley-buttered hake

Spiced fish with cashews on coconut basmati rice

Silky smooth red pepper fish soup

Pan-roasted fish with smashed tomatoes and green olives

Pan-roasted fish with smashed tomatoes and green olives

Ingredients

Method