Italian Fish with Rosemary Butter and Olives May 6, 2019

This recipe by Nadia Lim is a quick and easy meal packed full of yummy classic Italian flavours. Check out the original recipe here. 

INGREDIENTS:

  • 500g baby potatoes
  • 1 leek
  • Teaspoon of chopped rosemary
  • 250g punnet of cherry tomatoes
  • Handful of olives
  • 400g boneless fresh fish fillets
  • Tablespoon of rosemary
  • Slice of butter for cooking
  • 1 bag of rocket salad – Roebuck Farm’s greens would be perfect!
  • Juice of 1/2 lemon

METHOD:

  1. Preheat oven to 220°C. Slice potatoes and leek into 1.5cm thick rounds. Toss on a lined oven tray with teaspoon of rosemary and a drizzle of oil. Season and roast in oven for 20 minutes.
  2. Roughly chop olives. After 20 minutes, add tomatoes to tray and cook for a further 7 minutes until vegetables are tender and tomatoes are just releasing their juices.
  3. Pat fish dry and season with salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Add fish and cook fish for 2 minutes, flip and add rosemary, butter and olives and cook for 1-2 minutes or just until the fish is just cooked through. Remove pan from heat and squeeze in first measure of lemon juice.
  4. Toss rocket in a bowl with second measure of lemon juice and a drizzle of olive oil. Season.
  5. Serve roasted vegetables topped with fish. Spoon over butter from pan and serve a handful of rocket on top. Serves 2.

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