Semolina-crusted fish with fresh tomato salsa
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.