Recipe: Pan-fried Fish, Asparagus and Pine nuts with Green Olive Relish

By Angela Casley

Panfried Fish, Asparagus and Pine nut with Green Olive Relish. Photo / Babiche Martens
Panfried Fish, Asparagus and Pine nut with Green Olive Relish. Photo / Babiche Martens

Serves 4

• 1 Tbsp olive oil
• 4 x 150g pieces firm white fish
• Salt and pepper
• Juice of ½ lemon
• 1 bunch asparagus, blanched
• 1 orange, segmented
• 1 cup fresh mint, parsley and basil leaves
• ½ cup toasted pine nuts
• Lemon wedges to serve

1. Heat oil in a frying pan and cook fish for 3 or 4 minutes each side until just cooked. Season with salt and freshly ground pepper. Remove fish from pan to a plate and squeeze over lemon juice.

2. Slice asparagus and place in a bowl with orange segments, herbs and nuts. Drizzle over with a little extra olive oil. Place on to serving plates, top with a piece of fish and a dollop of olive relish. Serve with a wedge of lemon.

Green Olive Relish
• 1 cup of stoneless green olives
• 1 cup parsley
• ¼ cup capers
• 2 cloves garlic
• 2 Tbsp lemon juice
• ¼ cup olive oil

Place all the ingredients into a food processor and blitz until well combined but still a little chunky. Set aside.


- VIVA

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