mediterranean baked fish with olive brine & lemon pressed extra virgin olive oil

Add olive oil and garlic to the pan, heat gently, stir for about a minute - don’t let the garlic brown.

Next, add the olives, olive brine, verjus and passata and stir. Then add smoked paprika, Greek oregano, honey and stir again to incorporate. Turn off heat.

Arrange snapper fillets in the pan on top of the sauce and season very well with chilli Pink Lake Salt. Place into a pre-heated oven, uncovered and cook for 10-15 minutes, depending on the size of your fish.

Meanwhile, add the finely sliced onion and celery into a medium bowl. Pick leaves of dill and parsley off the stem and add them to the bowl. Don’t chop them - treat them like a salad leaf.

Add in the lemon juice, Lemon Pressed EVOO and season with chilli salt. Toss gently with your hands to mix.

To finish, remove the baked fish from the oven, drizzle over a liberal amount of Lemon Pressed EVOO and top with the salad to garnish. Serve with beautiful crusty bread, Greek lemon potatoes and a simple dressed rocket salad.