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.
Skinless fish fillets of your choice
Vegetables of your choice
Extra virgin olive oil
1 jar (200 gr / 7 oz) Latrovalis Sliced Kalamon Olives
2 cloves of garlic
3 tablespoons extra virgin olive oil
4 tablespoons breadcrumbs
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.
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.
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.
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!