Yellowtail with olive and herb sauce

Recipe from: 28 September 2010

Ingredients 13
Servings 4
Time 10 mins

Ingredients

  • 4
    pieces yellowtail, about 100–150 g each
  • 2
    Tbs
    olive oil
  • Salt and pepper to taste
  • Olive and herb sauce:
  • 1
    tsp
    crushed fresh garlic
  • 8
    anchovy fillets, finely chopped
  • 1
    Tbs
    black olive paste or tapenade
  • 1
    Tbs
    sun-dried tomato paste
  • 2
    Tbs
    capers, drained
  • 1/4
    cup
    finely chopped fresh parsley
  • 1
    Tbs
    finely chopped fresh basil
  • 1
    Tbs
    lemon juice
  • 1/4
    cup
    extra-virgin olive oil
 

Method

25 mins
 
Make the sauce by mixing all the listed ingredients together in a bowl and set aside until needed.

Rub the fish with the olive oil and season well on all sides with salt and pepper.

Heat a large frying pan over a high heat and cook the pieces of fish for about 4 minutes each side until a nice golden, crispy crust forms. Put a close-fitting lid over the pan and cook for a further 1–2 minutes.

Leave the lid off for a minute or so to allow the fish to crisp up again and remove from the pan.

Serve on hot plates with some of the sauce spooned over each portion. Boiled baby potatoes and steamed green beans go beautifully with this dish.

 

 

Read more on: fish/seafood  |  shallow-fry
 

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