Made in a 26cm skillet or dual handle pan, this dish is a quick trip to Greece featuring the Mediterranean flavours of black olives, feta, and dill. Ask your fishmonger for the freshest cuts of fish and to scale, skin, and de-bone it for you, too.
2 tablespoons olive oil, plus more for drizzling
1 small white onion, thinly sliced
1 400g can whole tomatoes, cut 1-2cm chunks and juice reserved
90grams of pitted kalamata olives, quartered, divided
90grams of feta, crumbled, divided
3 tablespoons dill, chopped, divided
2 tablespoons lemon juice
1 tablespoon lemon zest, divided
300 grams of seabass or hapuku, cut into 5cm pieces
Salt and freshly ground black pepper, to taste
Baguette, for serving
- In a skillet, heat 2 tablespoons oil. Sauté onion until lightly browned 7 to 8 minutes. Add tomatoes and juice and reduce slightly, 5 to 6 minutes.
- Fold in the 60g olives and 60g feta, 2 tablespoons dill, lemon juice, and 1½ teaspoons lemon zest and cook just until warmed through, 2 to 3 minutes. Season with salt and pepper.
- Place the fish on top of the tomato mixture, cover with lid and steam fish until it is just cooked, 4 to 5 minutes.
- Garnish with remaining olives and feta, 1 tablespoon dill, and 1½ teaspoons zest and drizzle with olive oil. Serve immediately from pan with baguette on the side.