Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa
Serves
6
Preparation
20
minutesCooking
20
minutesIngredients
6 6 x 180g blue eye cod fillets, skin on
Extra virgin olive oil, for rubbing skin and pan-frying
Sea-salt flakes and freshly ground black pepper, to season
- Roasted tomato & olive salsa
750 g 750 mixed small tomatoes, halved
2 Tbsp 2 extra virgin olive oil
150 g 150 mixed marinated olives, drained and halved
¼ cup ¼ baby capers, rinsed and drained
Method
- Preheat oven to 180C fan-forced.
- To make roasted tomato and olive salsa, place tomatoes on a large baking tray lined with baking paper. Sprinkle lightly with salt. Roast for 12-15 minutes until very tender. Set aside for 15 minutes to cool. Place tomatoes into a shallow bowl and drizzle with oil. Toss through olives and capers. Season. Set aside.
- Place fish, skin-side up, on a board. Pat skin dry using paper towel. Rub skin using 1 teaspoon oil. Lightly sprinkle with salt and rub into skin.
- Drizzle a large heavy-based frying pan with oil and heat over medium-high heat. Place fish, skin-side down, into the pan and pressing fish down with a spatula (see Tip, to ensure the skin is against the hot frying pan) and cook for 3-4 minutes or until skin is crisp. Turn fish and cook for a further 3-4 minutes or until almost cooked through.
- Serve fish with roasted tomato and olive salsa.
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