Amanda Laird: Fish and tomatoes with green olive mayonnaise on rosemary sourdough

Picture / Babiche Martens

Serves 2

4 slices of rosemary sourdough (toasting optional)
2 fillets of snapper, gurnard or terakihi
1 Tbsp butter
2 tomatoes, thickly sliced
Salt and freshly ground black pepper
Mayonnaise
3 egg yolks
300ml light olive oil
Lemon juice
Salt
8 green olives

1. To make the mayonnaise, put the yolks in the food processor bowl and with the motor running, drizzle the oil down the spout. Transfer the mayonnaise to a bowl and add the olives which have been finely chopped. Add lemon juice and salt to taste. The mayonnaise can be refrigerated for a month.

2. Heat a pan, add butter and when bubbling add the fish. Cook for a few minutes on each side depending on thickness of the fillets.

3. Assemble the sandwiches by spreading the bread with mayonnaise and topping with fish and slices of tomatoes, top with more mayonnaise if necessary and season.