|300g||white fish, skinned and boned eg monkfish tarakihi, hoki|
|to taste||flaky sea salt and freshly ground black pepper|
|2 Tbsp||olive oil, divided|
|½ cup||walnuts, lightly toasted and chopped|
|¼ cup||chopped parsley|
|4||pitted black kalamata olives, diced|
|2 cloves||garlic, crushed|
|1 small||lemon, finely grated rind and juice|
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- Preheat the oven to 200°C. Place the fish in a baking dish. Season and drizzle with 1 tablespoon of the oil. Bake for about 8 minutes depending on thickness.
- Combine the remaining oil, walnuts, parsley, olives, garlic, lemon rind and juice in a bowl. Sprinkle over the fish and continue cooking for a further few minutes.