6 servings
Prep: 10 mins,
Cooking: 10 mins
A flat leaf parsley, caper, anchovy and olive salad adds oomph to this fragrant dish.
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Ingredients (13)
6 | yellowtail — fillet |
125 ml | olive oil — extra virgin |
1 | onion — or shallot, thinly sliced |
3 Tbs | vinegar — balsamic |
1/2 cup | sundried tomatoes — in oil |
1/2 cup | olives — black, pitted |
1/4 cup | capers |
6 | anchovy fillets |
1/2 cup | olive oil — extra virgin |
1/4 cup | parmesan cheese — grated |
lemons — zest only | |
20 g | fresh Italian parsley |
salt and freshly ground black pepper |
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