Name: Fried fish with Mediterranean salsa
Yield: 2 servings
Cuisine: Contemporary
Ingredients: 0.00 fish white-flesh; 0.00 salt and freshly ground black pepper; 0.00 flour cake; 0.00 oil; 125.00 ml tomatoes peeled,seeded, chopped; 15.00 ml fennel fresh, chopped; 15.00 ml fresh basil chopped; 0.33 red pepper seeded and diced; 0.33 yellow pepper deseeded and cubed; 60.00 ml fresh chives chopped; 30.00 ml olives black, chopped; 70.00 ml verjuice; 30.00 ml verjuice syrup; 0.00 salt and freshly ground black pepper

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Ingredients (14)

0.00	fish — white-flesh
0.00	salt and freshly ground black pepper
0.00	flour — cake
0.00	oil

Salsa

125.00 ml	tomatoes — peeled,seeded, chopped
15.00 ml	fennel — fresh, chopped
15.00 ml	fresh basil — chopped
0.33	red pepper — seeded and diced
0.33	yellow pepper — deseeded and cubed
60.00 ml	fresh chives — chopped
30.00 ml	olives — black, chopped
70.00 ml	verjuice
30.00 ml	verjuice — syrup
0.00	salt and freshly ground black pepper

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Method:

Gut the fish and remove the gills and scales.
Season the fish well with salt and pepper and roll in flour to coat.
Heat enough oil in a large shallow pan and fry the fish for about 10 minutes on each side or until golden brown and done but still juicy.
Insert a knife into the flesh on the back of the fish – if it’s no longer glassy and flakes easily the fish is done.
Serve immediately with salsa and roast vegetables in pittas.
SALSA
Blend all the ingredients and serve with the fish.