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 Summer
Fish Medley
The
key to this super simple dish is the lovely light and fresh herb
dressing. This is a wonderful dish for summer lunch when served
with boiled new potatoes and a green salad.
You
will need:
1
large salmon fillet
1 large swordfish steak
Extra virgin olive oil
Juice and zest of 1 lemon
Good handful fresh parsley
Small sprig fresh mint
Small sprig fresh thyme
Small jar preserved capers
Method
- Prepare
the dressing: chop the parsley, mint and thyme and place in
a bowl.
- Add
the drained capers (about 2 tablespoons is enough) then add
the juice and zest of the lemon.
- Add
about 100ml extra virgin olive oil and mix everything together,
season with salt and pepper and mix again.
- Leave
in the fridge for about 20 minutes to infuse the flavours.
- Cut
each piece of fish into three chunky strips.
- Heat
a little olive oil in a frying pan and fry the fish for about
15 - 20 minutes over a medium heat until cooked through but
still moist.
- Serve
with the herby dressing drizzled over generously.
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