Ingredients: (Serves 4)
Spiced white fish
1 Tablespoon rice bran oil
4 x 150g Pieces white fish
2 Teaspoons ground cumin
2 Teaspoons paprika
Tomato salad:
500g Mixed tomatoes
½ Bunch dill, leaves picked
1 Tablespoon capers
1 Shallot, finely sliced
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
Olive tapenade
⅔ cup (150g) pitted Kalamata olives
1 clove garlic, minced or finely chopped
1 Tablespoon capers
1 Tablespoon balsamic vinegar
¼ Cup extra virgin olive oil
1 Tablespoon balsamic vinegar
Method:
- Rub cumin, paprika and salt into the non-skin side of the fish. Heat rice bran oil in a large, heavy based pan and add fish, skin side down. Cook for 1-2 minutes or until golden brown. Turnover and continue to cook until just cooked through. Remove from heat.
- To make the tapenade, blend olives, garlic, capers and balsamic vinegar in a food processor until finely chopped. Add olive oil then blitz again briefly until just combined.
- Slice tomatoes into different shapes and sizes. Combine in a bowl with dill leaves, capers, shallot, olive oil and balsamic vinegar.
- Divide olive tapenade between plates, top with tomato salad and fish then serve.
