The combination of fish, olives, and olive oil served with grilled vegetables will treat your
palate to a culinary journey, not to mention that you will receive a nutritional boost like
no other. You can use your favorite fish and any variety of vegetables you prefer. The
quantities of the ingredients for the Latrovalis Olive Crust will make you enough to cover
4 large fish fillets, but you can adjust them to suit the number of portions you would like
to prepare.
Ingredients:
Skinless fish fillets of your choice
Vegetables of your choice
1 lemon
Extra virgin olive oil
Salt
Freshly-ground pepper
Latrovalis Olive Crust:
1 jar (200 gr / 7 oz) Latrovalis Sliced Kalamon Olives
2 cloves of garlic
3 tablespoons extra virgin olive oil
4 tablespoons breadcrumbs
Preparing the Latrovalis Olive Crust:
Strain the Latrovalis sliced Kalamon olives and place them in a food processor with the
garlic cloves and extra virgin olive oil. Pulse into a paste. If you are preparing a smaller
quantity, you can place them in a small bowl and cut and press them with a knife and
fork. Add the breadcrumbs slowly until the paste thickens sufficiently to stick onto the
fish fillets.
Preparing the fish fillets:
Season the fish fillets with salt and freshly-ground pepper on all sides except for the top.
Spread the Latrovalis Olive Crust generously on the top side and let them rest until you
prepare the vegetables.
Preparing the vegetables:
Dice your preferred vegetables and season them with salt and freshly ground pepper.
Cut the lemon into medium slices. Add a little extra virgin olive oil in a cast-iron skillet
and put it on high heat. When the oil starts to smoke throw in the diced vegetables and
turn or toss occasionally until they are slightly charred. Empty the half-cooked
vegetables into a baking pan. Put the lemon slices onto the hot skillet and sear them for
half a minute on each side. Remove them from the skillet and spread them onto the
vegetables in the baking pan.
Searing the fish fillets:
Lower the heat to medium and place the fish fillets onto the skillet carefully so that the
crust remains intact on the top side. Sear the bottom sides of the fish fillets until they are
golden brown. Remove them carefully with a spatula and place them onto the baking
tin.
The Grand Finale:
Place the baking tin in the oven under the grill for 5-10 minutes or until the fish fillets
cook on top and the crust becomes crunchy.
Serve and enjoy!
