This is a light and easy dish that has a delicious Mediterranean flavour. You can use any firm white fish and if you’re not keen on olives you can easily leave these out or substitute with some pine nuts. Make the salsa verde in advance, it will keep in the fridge for at least six weeks.
- 2 medium sized fillets of firm white fish around 2.5cm or 1 inch thick (blue eye and barramundi work well)
- Around a 8 large green olives – pitted and sliced in two (I prefer a milder variety so as not to overpower the fish)
- 1 x bunch parsley
- Half a bunch of dill
- 2 medium sized garlic cloves
- 2 teaspoons of capers
- ¼ Spanish onion
- 125ml/half a cup of lemon infused extra virgin olive oil
For the salsa verde, place all ingredients in a food processor and blend for around 30-60 seconds or until smooth (you can also use a high power blender).
Pre-heat the oven to 170 degrees Celsius or 340 degrees Fahrenheit (10 minutes is the usual guide). While the oven is heating, cut a sheet of aluminium foil and place on a baking tray. Add the fish and spread with the salsa verde then top with the green olives (if you’re using them).
Bake in the oven for around 15-20 minutes depending on how well cooked you like your fish. Serve with a light green salad dressed with a simple lemon vinaigrette.
Here are a couple of options if you’re not using olives:
- Thinly slice a lemon and place around 6 lemon slices under each fillet of fish. Once baked, drizzle the lemon juice over the fish
- If using pine nuts, while the fish is cooking heat a pan to a medium heat and add the pine nuts and toast for around 1 minute, tossing regularly until they turn lightly brown (this happens quickly so be careful not to burn them). When the fish is ready, sprinkle the toasted pine nuts over the top.