Method
1. To make the sauce vierge, put the olive oil in a pan and add some lemon juice. Tailor the recipe to your own taste – 3 parts oil to one part lemon is about right. Cut the basil leaves into two or three pieces, depending on their size, then add them to the pan with the tomato, parsley and coriander.
2. Make a paste with a Knorr Fish Stock Cube and a tiny bit of olive oil and rub it onto the fish fillet to season it. Heat some olive oil in a pan. Then, when it is very hot, add the fish. I cook the cod skin-on for extra flavour and to protect the fish while it cooks. If you don’t like the taste, just peel it off afterwards. The cod will need two, maximum three minutes cooking time on each side, depending on the thickness of the pieces. If you can’t get cod, try haddock, sea bream, sea bass or red mullet. All are delicious with this easy recipe.
3. With two or three minutes to go, heat up the sauce vierge slowly and gently in the pan. Transfer the fish to a serving plate. Once the sauce is warm – not hot – pour it over the fish.
4. Scatter the black olives over the top, then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.
