Ingredients:
- 4 vine-ripened tomatoes
- chopped avocado
- 8 pitted kalamata olives
- 1 handful of flat leaf parsley leaves chopped
- thinly sliced fennel
- 80ml extra virgin olive oil
- juice of 1 lemon
- freshly ground black pepper
- 4x180g Australian Barramundi or Blue Eye Cod fish fillets
- 2 Tbs olive oil, for cooking
Tip: Where possible try to source locally fished seafood e.g. Australian Barramundi rather than imported Vietnamese. Your fishmonger should be able to recommend alternatives too.
Method:
Salsa:
- Cut the tomatoes into quarters and discard the seeds
- Finely dice the tomato flesh and fennel and place in a bowl
- Add the olives, parsley and chopped avocado, then add the extra virgin olive oil and lemon juice and season with freshly ground black pepper
Fish:
- Preheat the barbecue hotplate to high or heat a large frying pan over high heat
- Brush the fish with olive oil and cook for a few minutes each side, depending on the thickness
- Serve with the salsa
