Fish with Olive Lemon Salsa

I can’t remember where I got the idea to dice the flesh of a lemon and use it in a sauce.

But I’m very glad I did.

Love how using an everyday ingredient like the humble lemon in a slightly different way makes it feel like a completely new ingredient!

The flavours in this salsa are big, bold and fresh so best suited to your more meaty fish steaks or oily fish like salmon. But it’s also amazing with pork chops or some good quality sausages. And of course you could always serve it with good old chicken.

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Fish with Olive Lemon Salsa

Total Time 20 minutes minutes

Servings 2 peope

Ingredients

• 2 handfuls black olives pitted (100g / 3.5oz)
• 1 large lemon
• 1 small clove garlic minced
• small bunch oregano leaves picked
• 2 fish fillets or steaks
• cucumber or salad leaves, to serve

Instructions

• For the salsa, chop olives. Peel and chop lemon into small dice, discarding any seeds as you go. Combine olives, diced lemon, minced garlic and oregano leaves in a small bowl. Moisten with 4 tablespoons extra virgin olive oil. Leave to stand for the flavours to mingle while you cook the fish.
• Heat a frying pan on a medium high heat. Season fish with salt on both sides. Add a splash of oil to the hot pan and cook fish for 3-5 minutes or until browned on the outside and cooked to your liking.
• Divide fish between two plates. Spoon over the olive lemon salsa. Serve with cucumber or green salad on the side.

WINE MATCH: A nice crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

pantry-friendly – skip oregano. serve with steamed or pan fried frozen greens.

different veg – any green veg will work. Try beautiful broccoli, green beans, asparagus, Winter greens. Roast veg are lovely too – I especially love roast zucchini or cauliflower!

vegetarian – serve salsa with pan fried halloumi, tempeh, lentils or roast eggplant, mushrooms and goats cheese.

more substantial (carb lovers) – serve with roast or steamed potatoes, sweet potatoes, Easy home fries, crusty bread, quinoa or rice.

more substantial (low carb) – larger fish fillets. Serve with some beautiful broccoli, roast almonds, walnuts or macadamias. A big dollop of mayonnaise, feta and some avocado.

Low FODMAP – soak garlic in the extra virgin olive oil for 10-15 minutes then remove and discard garlic before stirring the flavoured oil into the salsa. Or just skip it. Or replace with a few tablespoons chopped garlic chives.

different herbs – replace oregano with flat leaf parsley, marjoram or basil.

no olives – use capers instead. Or just skip them and make a lemon herb salsa.

carnivore – serve salsa with pork chops, good quality pork sausages, lamb chops/cutlets or chicken breasts.

Problem Solving Guide

bland – add more salt and/or lemon.

too dry – over cooked fish. Next time check earlier, For now an extra splash of olive oil will help.

too tart – the lemon salsa is quite fresh! If it’s too much drizzle over some olive oil to balance out the acidity.

sticking to the pan – next time a non stick pan or well seasoned pan will help. For now allow the pan to cool so the fish releases.

Waste Avoidance Strategy

olives – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

oregano – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

fish fillets or steaks – freeze them.

cucumber – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Prepare Ahead

You can make the salsa a day or two ahead and just add the oregano before serving. Fish and salad are best when freshly made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. Salad leaves won’t freeze well though.