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    Pan-roasted fish with cherry tomatoes & black olives

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    Pan-roasted fish with cherry tomatoes & black olives

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    4 tbsp extra virgin olive oil
    2 x 180-200g swordfish steaks or large, thick skin-on cod fillets
    1 large clove garlic, roughly chopped
    270g cherry vine tomatoes, halved
    1 courgette, trimmed
    3 jarred Fragata Pimiento Piquillo Peppers, drained and thinly sliced
    250g pack ready-to-eat Puy lentils
    6 pitted kalamata olives
    ½ x 25g pack parsley, roughly chopped
    Lemon wedges, to serve

     

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium heat. Season the fish with salt, and when the oil is hot, carefully add the fish. Fry for 2 minutes, flip, then put the pan into the oven and roast for 8 minutes, until just cooked through.

    2. Meanwhile, heat 2 tbsp olive oil in a clean pan over a medium heat. When hot, add the garlic and tomatoes and fry for 2 minutes. While they are cooking use a peeler to cut the courgette into ribbons. Add them to the pan and toss everything together.

    3. Add the pimiento peppers, lentils and olives. Fry for about 3 minutes to ensure everything is hot. Turn off the heat and stir through the parsley and remaining 1 tbsp olive oil. Serve the fish topped with the vegetables and a wedge of lemon on the side.

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