Pan-fried white fish with lemon and capers is always one of our go-to combinations but we’ve taken it up a notch with this green olive and caper salsa. It’s fresh, zesty and salty and pairs perfectly with the fish.
This Week
9 Dec - 15 Dec
Fish with Green Olive and Caper Salsa, Green Beans and Baby Potatoes
- Under 30 minutes
- 4
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Meal Prep Guide
Make the salsa.
Ingredients:
- ½ cup Italian parsley (finely chopped)
- ½ cup pitted green olives (finely chopped)
- 1 Tbsp capers (finely chopped)
- Zest and juice of one lemon
- 1 tsp wholegrain mustard
- 1 small clove of garlic (crushed)
Method:
- Simply add all of the ingredients into a small bowl and mix well to combine. Pop in an airtight container and store in the fridge.
Tips
Breakdown
- Cook the baby potatoes.
- Make the salsa.
- Make the sauce for the green beans.
- Steam the green beans.
- Cook the fish.
- Plate up and enjoy!
Tips
- This green olive and caper salsa is so fresh and tasty. It’s delicious with fish, or simple pan-fried chicken, with halloumi or served with crispy roasted zucchini.
- We love to cook our fish in butter but make sure you always add a little olive oil too as it stops the butter from burning.
- Don’t overcrowd the pan, cook the fish in batches if your pan isn’t big enough.
Meal prep – if you followed the meal prep guide you would have already made the salsa.
This recipe serves four. If you’re cooking for two, simply halve the recipe.
Shortcuts
Vegetables:
- You can swap out the green beans for steamed broccoli or brocollini or some pan-fried zucchini.
- Swap out the baby potatoes for roasted kumura or our Smashed Baby Potatoes
Protein:
- For a vegetarian option serve this salsa on-top of pan fried halloumi.
Other:
- If you’re not a fan of olives you can leave them out of the salsa.
Ingredients
Fish
- 600g white fish
- Olive oil or butter for cooking
Green olive and caper salsa
- ½ cup Italian parsley (finely chopped)
- ½ cup pitted green olives (finely chopped)
- 1 Tbsp capers (finely chopped)
- Zest and juice of one lemon
- 1 tsp wholegrain mustard
- 1 small clove of garlic (crushed)
Baby Potatoes
- 500g baby potatoes (cut in half)
- 1 Tbsp butter
- 1 bunch of fennel fronds
- Pinch of salt
Green Beans
- 250g green beans (ends removed)
- 1 Tbsp olive oil
- ¼ cup almonds
- 1 small chilli (finely sliced)
- 1 small garlic clove (finely sliced)
Method
- Bring a large pot of water to the boil, add a large pinch of salt and the baby potatoes. Cook for 15-20 minutes until tender.
- While the potatoes are cooking prepare the green olive salsa. Simply add all of the ingredients into a small bowl and mix well to combine. Set aside while you prepare the sauce for the green beans.
- Heat a tablespoon of olive oil in a small saucepan, add the almonds, chilli and garlic and cook over a low heat for a couple of minutes until fragrant and the almonds have turned golden brown. Remove from the heat and set aside.
- Steam the green beans for 2-3 minutes and pour over the olive oil, almond sauce while they are still hot.
- To cook the fish, heat a pan over medium-high heat. Once hot some butter or olive oil or a mixture of the two, then add the fish. Cook for 2 minutes on each side or until golden brown and cooked through. Use a spatula to gently press down on the fish to prevent curling.
- Serve the fish with the green olive salsa on top alongside the baby potatoes and green beans.
Variations
Vegetables:
- You can swap out the green beans for steamed broccoli or brocollini or some pan-fried zucchini.
- Swap out the baby potatoes for roasted kumura or our Smashed Baby Potatoes
Protein:
- For a vegetarian option serve this salsa on-top of pan fried halloumi.
Other:
- If you’re not a fan of olives you can leave them out of the salsa.
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