1 x cup of extra virgin olive oil
1 x cup of parsley leaves
1 tablespoon of lemon juice
600 g of cherry tomatoes
500 g of fish fillet, Peter or linguado
4 large zucchinis
Salt to taste
1 pinch of black pepper
1 x cup of extra virgin olive oil
1 x cup of parsley leaves
1 tablespoon of lemon juice
600 g of cherry tomatoes
500 g of fish fillet, Peter or linguado
4 large zucchinis
Salt to taste
1 pinch of black pepper
1
Slice the zucchinis into thin rounds lengthwise
Separate the fish into four pieces, season with salt and wrap each piece with a zucchini slice
2
Heat about 1/3 cup of olive oil in a frying pan over medium heat
Fry one fish fillet at a time until golden brown. Reserve
3
Blanch the cherry tomatoes in boiling water
Cut them in half, remove the skin and seeds, and quickly sauté with salt and black pepper in the same frying pan used for frying the fish
4
Set aside some parsley leaves for garnishing and blend the rest with the remaining olive oil and lemon juice. Reserve
5
Place a cherry tomato half on each plate, arrange a fish fillet on top, and drizzle with the olive oil mixture.
