Cooking and Prep time: 30 minutes
Serves: 4 people
Ingredients
3 Courgettes
2 bunches green asparagus (or a minimum of 14 spears), trimmed and cut in half
14 spring onions, trimmed to white part only and cut in half
20 Olivetta Mixed Olives in extra virgin olive oil, pitted if preferred
4 x 180g snapper fillets with skin-on, or any other favourite white fish
80ml Olivetta Robust extra virgin olive oil
100ml Olivetta Basil extra virgin olive oil
1 lemon
Salt and Pepper
Directions
Slice Courgettes into 4mm slices on the diagonal. Heat 2 tablespoons, or 40ml, Olivetta Robust extra virgin olive oil in a pan and add courgettes. Season with salt and pepper and fry for 2 minutes each side or until there is a slight caramelisation. Do not overcook. Remove from pan and keep to one side.
Bring a pot of water to the boil and season with salt. Add asparagus and cook for 2 minutes, before adding spring onions and cooking for an additional minute. Remove and drain vegetables from the pot and keep to one side.
Remove all moisture from the snapper fillets by blotting with a kitchen towel. Season the skin liberally with salt and a small amount of pepper. Add remaining (40ml) Robust extra virgin olive oil to a frying pan large enough to take all 4 Snapper fillets and bring to a near smoking temperature. Add Snapper fillets skin side down, cover with a piece of baking paper, and weight fillets using a heavy saucepan. Cook for 4 minutes. Remove weight and baking paper, flip fillets over, season with salt and pepper and cook for another 2 minutes or until cooked through.
While the fish is cooking, in a seperate frying pan, add the Olivetta Basil extra virgin olive oil together with the cooked courgettes, asparagus, spring onions and Olivetta Mixed Olives. Bring to a medium heat to warm the vegetables through.
To plate, remove the vegetables from the oil and divide and arrange on pre-heated dinner plates. Top with the seared Snapper fillets and drizzle the Basil extra virgin olive oil used to warm the vegetables around the fish. Season and serve with a wedge of lemon.