Name: Olive Crusted Snapper with Egg Mayonnaise
Ingredients: 500 grams snapper fillets or other firm white fish; 10 green olives pitted and finely chopped; finely grated zest 1 lemon; 2 tablespoons chopped parsley; ½ cup panko crumbs; 1 egg, lightly beaten; sea salt and freshly ground pepper; olive oil for cooking; 2 eggs, hard boiled, peeled and roughly chopped; ½ cup mayonnaise; juice 1 lemon; salad leaves to serve

Instructions

4 steps

Fish - Cut the snapper into 5 cm pieces. Combine the olives, lemon zest, parsley and panko crumbs in a bowl with a good grind of pepper. Put the egg in a separate dish and season. Dip the fish pieces in the egg then in the crumb mixture, pressing it on gently to adhere and set aside until ready to cook.

Mayonnaise - Combine the chopped egg, mayonnaise and lemon juice in a bowl and season generously.

To cook - Heat a little olive oil in a non-stick sauté pan and cook the fish for 2-3 minutes each side until golden and just cooked through. Drain on kitchen towels.

To serve - Place the fish on plates and serve with the egg mayonnaise and salad leaves.

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