Green olive salsa with lots of delicious extra virgin olive oil is seriously the most incredible accompaniment to a meal like pan fried or grilled fish, chicken, steak, your legumes – you name it!!!!
Extra virgin olive oil combined with the olives in this green olive salsa serve up a substantial amount of your daily intake of monounsaturated fatty acids aka healthy fats, known for their heart and brain benefits and antioxidant and anti-inflammatory properties. The key is the ‘extra virgin’ in your olive oil as this is the press of the olive oil that is without heat or chemical treatment, thereby retaining more of the ‘phenols’ – the antioxidant – of the olive.
You’ll love this dish as a weeknight flavour and nutrition saviour, but it’s a wonderful way to spruce up simple fish when entertaining too.
BAKED FISH WITH GREEN OLIVE SALSA
800g barramundi fillets
1 lemon
Extra virgin olive oil
Green Olive Salsa:
150g Sicilian olives, pitted
1 tbsp extra virgin olive oil
¼ cup red onion, finely chopped
1 clove garlic, peeled and minced
2 tbsp lemon juice
2 tsp red wine vinegar
½ cup parsley, finely chopped
Salt and pepper
To Serve: Cooked quinoa
Heat oven to 180°C and line a large baking tray with greaseproof paper.
Lay the fish onto the tray, and make a 1 cm crease in the baking paper around the tray, so the paper catches the juices which form during cooking. Slice the lemon into thin slices and arrange on each fillet of fish.
Place in the oven to cook for 6-8 minutes.
Whilst the fish cooks, make the salsa. Chop the olives and combine in a bowl with the salsa ingredients, season with salt and pepper to taste and set aside. Once the fish is cooked, spoon the green olive salsa over the top, give a good grind of black pepper and serve with cooked quinoa and a big leafy green salad.
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