1 x-large jar of extra virgin olive oil
1 x-large jar of fresh parsley leaves
1 tablespoon of freshly squeezed lime juice
600g of cherry tomatoes
500g of Saint Peter's fish or lingcod
4 large zucchinis
Salt to taste
1 pinch of cumin
1 x-large jar of extra virgin olive oil
1 x-large jar of fresh parsley leaves
1 tablespoon of freshly squeezed lime juice
600g of cherry tomatoes
500g of Saint Peter's fish or lingcod
4 large zucchinis
Salt to taste
1 pinch of cumin
Cut the zucchini into thin slices lengthwise
Separate the fish fillets into four pieces, season with salt and wrap them around the zucchini
Fry one fish piece at a time in a hot skillet with half an inch of olive oil until golden brown. Reserve
Possibly add some water to cook the tomatoes
Cut the tomatoes in half, remove the skin and seeds, then quickly sauté them in the same skillet with salt and cumin
Set aside some parsley leaves for garnish and blend the rest with any remaining olive oil and lime juice in a blender. Reserve
Place a portion of tomato on each plate, top with a fish fillet, and drizzle with the blended sauce
