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 afrying 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.
