Spanish mackerel with green olive salsa
600 g, halved
800 g, (4 x 200g cutlets)
Green olives, drained
90 g, (1/2 cup), finely chopped
1 stick(s), stalk, finely chopped
Fresh flat-leaf parsley
1 tbs, chopped
10 g, (1 tbs)
1 tbs, extra
1 medium, wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and drizzle with 2 teaspoons oil. Bake for 1 hour or until golden and crisp.
- Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray fish with oil and cook for 4–5 minutes each side or until just cooked through.
- Meanwhile, combine olives, celery, parsley, currants, onion and remaining oil in a small bowl. Serve fish with salsa, roast potatoes and lemon wedges.