(Serves 4)

  • 800 g yellow tail
  • Juice of 1 lemon
  • 30 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 30 ml butter

Tomato and olive salsa

  •  200 g small rosa tomatoes, finely diced
  • 100 stoned black olives, sliced
  • 30 ml capers, chopped
  • 30 ml chopped parsley
  • 15 ml olive oil

Cut fish into 4 portions. Pour over the lemon juice and olive oil. Season with salt and black pepper. Melt butter in a pan. Put fish in the pan, skin on the bottom at first, and fry for about 4 minutes to a side. Combine all the ingredients for the salsa and spoon on top of fish.