Olive, Rosemary and Lemon Marinade for Fish
A mediterranean inspired marinade that goes well with sunny days filled with laughter and fish!
- Serves: 6 |
- Difficulty: very easy
- Prep Time : 2:0 hours |
- Cook Time : 15 mins
1 cup (250 ml) olive oil
zest of 1 lemon
½ cup (125 ml) calamata olives, seeded and sliced (you can buy them like this at the supermarket)
2 Tbsp (30 ml) roughly chopped fresh rosemary
salt and freshly milled black pepper
For The Fish
6 x 220 g plump, firm fish fillets (yellowtail works well)
Mix all the marinade ingredients together and allow the mixture to infuse for 2 hours before using.
To Make The Fish
Place the fish fillets in the marinade, making sure they are well coated. Leave in the refrigerator for a few hours.
When you are ready to cook the fish, remove the container from the refrigerator and allow it to come to room temperature.
Heat the olive oil in a pan. Add the fish fillet and fry until golden brown before turning. Do not handle the fish too much as the fillets will break, and do not overcook the fish.
As soon as the fish separates into flakes, it is ready. When the fish is almost done, spoon some of the marinade over and cook for a minute or so. Serve immediately.