- 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
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.