Spanish fish

Name: Spanish fish
Yield: 6 servings
Cuisine: Bread
Ingredients: 3.00 lemon zest and juice; 2.00 green chilli seeded and finely chopped; 15.00 ml fresh chillies 573; 1.00 onion thinly sliced; 100.00 g fish thinly sliced; 6.00 bread large slices, toasted; 0.00 sea salt and freshly ground black pepper; 6.00 olives pitted and chopped

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

3.00	lemon — zest and juice
2.00	green chilli — seeded and finely chopped
15.00 ml	fresh chillies — 573
1.00	onion — thinly sliced
100.00 g	fish — thinly sliced
6.00	bread — large slices, toasted

selection of lettuce leaves and avocado slices

0.00	sea salt and freshly ground black pepper
6.00	olives — pitted and chopped

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Method:

Mix the lemon juice, chillies, oil and onion.
Marinate the fish in the mixture for about 2 hours until the flesh is opaque and turns white (ensure the fish is completely covered with the marinade).
Cover and chill for 2 hours.
Remove the fish from the fridge and leave to reach room temperature.
Stack on top of the toasted bread along with the lettuce leaves and avocado slices.
Season with salt and pepper.
Add the chopped olives to the remaining marinade and spoon over the stack.
Serve immediately.