Name: Yellowtail with olive and herb sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 yellowtail; salt and freshly ground black pepper to taste; 1 tsp garlic cloves, crushed; 8 anchovy fillets finely chopped; 1 tapenade black olive; 1 sun-dried tomato paste; 2 capers drained; 1/4 cup fresh parsley finely chopped; 1 fresh basil finely chopped; 1 lemon juice; 1/4 cup olive oil extra virgin

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Ingredients (11)

4	yellowtail
	salt and freshly ground black pepper — to taste

Olive and herb sauce:

1 tsp	garlic — cloves, crushed
8	anchovy fillets — finely chopped
1	tapenade — black olive
1	sun-dried tomato paste
2	capers — drained
1/4 cup	fresh parsley — finely chopped
1	fresh basil — finely chopped
1	lemon juice
1/4 cup	olive oil — extra virgin

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Method:

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.