PAN-ROASTED FISH WITH SMASHED TOMATOES & GREEN OLIVES

Ingredients

150 g baby rosa tomatoes 800 g white fish fillet sea salt, plus extra to taste olive oil, to drizzle 50 g pitted green olives 50 g butter 4 cloves garlic, crushed parsley, chopped lemon juice

Cooking Instructions

Preheat the oven to 180°C. Cut 800g fish fillet into pieces, score the skin and rub with sea salt and olive oil. Heat a cast-iron pan and sear the fish, skin-side down, for 1 minute. Turn and cook for 1 minute. Toss in baby rosa tomatoes, pitted green olives, butter, crushed cloves garlic, chopped parsley and a squeeze of lemon juice. Season, transfer to the oven and roast for 15 minutes.

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