Pan-fried Fish with Roasted Capsicum and Caper Dressing
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Ingredients
Fish
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 800 grams fish fillets
- sea salt
Dressing
- ½ cup olive oil
- 2 cloves garlic, thinly sliced
- ¼-½ teaspoon chilli flakes
- 2 tablespoons apple cider vinegar
- 1 roasted red capsicum, diced
- 8 large green olives, roughly chopped
- 1 long red chilli, seeded, thinly sliced
- 2 tablespoons capers, well drained
- 2 tablespoons chopped parsley
Instructions
4 steps
- 1
Fish - Whisk the oil and lemon juice together in a large shallow dish and add the fish, turning to coat on both sides. Set aside while you make the dressing.
- 2
Dressing - Put the oil, garlic and chilli flakes in a small saucepan and place over a very low heat. Cook for a couple of minutes until the garlic is a pale golden colour. Take off the heat and stir in the vinegar. Set aside.
- 3
Season the fish generously with salt. Heat a large sauté pan over a high heat then add the fish, presentation side down. Cook until golden then turn and cook the second side.
- 4
To serve - Add the remaining ingredients to the dressing. Place the fish on a platter and spoon over the dressing.
Progress
0 / 4 steps
