Semolina-crusted fish with fresh tomato salsa

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 150g Roma tomatoes, seeded, finely chopped

    40g Kalamata olives, pitted, thinly sliced

    2 tbsp drained baby capers, rinsed

    2 tbsp finely chopped flat-leaf parsley

    80ml lemon juice

    80ml extra virgin olive oil

    100g fine semolina

    1 tbsp finely chopped fresh dill

    12 x 55g whiting fillets (or other thin white fish fillets)

    60g butter, chopped

    Pan-fried courgette batons and steamed broccolini, to serve


  • To make the salsa, combine the tomato, olives, capers, parsley, juice and oil in a small bowl.

    Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper.

    Toss the fish in the semolina; transfer to a plate.

    Heat a large non-stick frying pan and add the butter.

    When the butter has melted and is beginning to froth, add the fillets in batches.

    Pan-fry for about 2 mins on each side or until just cooked through.

    Cooking time will depend on the thickness of the fish.

    Transfer fish to four warm plates and spoon over the salsa.

    Serve with pan-fried courgette batons and steamed broccoli, if desired.