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Clover Olive Pride Fish with Potato & Olive Salad

Yellowtail with olive salsa

Clover Olive Pride Fish with Potato & Olive Salad

Recipe by Clem Pedro

Olive and potato salad

1kg Nicola potatoes, cooked until tender in salted water
200g green olives, pitted and roughly chopped
10g basil leaves, roughly chopped
10g parsley, roughly chopped
5g mint, roughly chopped
1 lemon, zested and juiced
4T Olive Pride
100g slivered almonds, toasted
Salt and freshly ground black pepper
1t smoked chilli flakes
2T sherry vinegar

For the fish
Flour for dusting
Salt and freshly ground black pepper to taste
1 yellowtail, filleted
Olive pride for shallow frying

For the olive and caper remoulade : combine
50g green olives, pitted and roughly chopped
2T capers, finely chopped
4 anchovy fillets
1 garlic close, finely grated
1 cup good quality mayonnaise
1t smoked paprika
1t paprika
1 lemon, zested and juiced

While the potatoes are still hot add the olives, herbs and the zest and juice of the lemon. Drizzle in the olive pride followed by the almonds, seasoning, chilli flakes and the sherry vinegar. Allow the hot potatoes to suck up the flavours of the other ingredients before adding extra vinegar and seasoning to taste.
Combine the seasoning with the flour before coating the fish in the seasoned flour. Heat the oil over a medium heat before adding the fish and cooking for about 2 minutes a side depending on the thickness of the fish. You’ll know the fish is done when you gently break into it and the fish flakes apart easily.
Serve the fish with the potato salad and the remoulade spooned over.

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