Recipe: Chunky white fish with garlic, lemon and extra virgin olive oil
The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.
What you'll need
225g baby new potatoes
Handful flat leaf parsley
2 fat cloves garlic, peeled and sliced
Zest and juice of a lemon
7 tbsp extra virgin olive oil
Salt and freshly ground white pepper
4 x175g hake or other white fish steaks
Cook potatoes in lightly salted boiling water until just tender. Drain, and when cool enough to handle, peel off skins with your fingers. Reserve potatoes in the pan with a clean tea-towel tucked over to keep them warm.
At the same time, make the extra virgin olive oil dressing for the fish. Chop parsley, garlic and lemon zest together. Transfer to a small bowl and stir in 3 tbsp extra virgin olive oil and lemon juice. Reserve.
Add 2 tbs extra virgin olive oil to a hot pan. Season fish on both sides, then fry fish steaks skin-side down until you can see the fish is cooked halfway up the side of the flesh. Turn over and cook the other side, so cooked levels just meet.
Transfer to serving plates flesh side up. Spoon parsley and extra virgin olive oil dressing along the length of each steak.
Add a few new potatoes lightly trickled with 1 tbsp extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.