Tip: Watch How to fillet whole fish like a pro
Ingredients
Fish With A Story, filleted
½ cup of white wine
handful of kalamata olives
a few sprigs of thyme
Method
- Pan-fry the fillets in butter, skin side down until the skin is crispy.
- Don’t move the fish until it’s seared and unsticks or releases from the pan. Add a good slosh of white wine, a handful pitted chopped kalamata olives and a few thyme leaves.
- Remove from the heat as the fish turns opaque – do not overcook.
- Serve on a bed of seared asparagus or with roast veggies and mash.