This wonderful dish has an Italian feel to it. A simple and tasty recipe. As an alternative, try this recipe with any firm white fish. You can also try varying the vegetables, for example, you could add sweet peppers. Rock Salmon is also known by many other names as the name applies to a number of similar species in the small shark family – rock eel, rock, bull huss, huss, spiny dogfish, sea veal and flake.
3 tablespoons olive oil
4 Rock salmon fillets
4 tomatoes, peeled and chopped
1 stick of celery, chopped into moons
A pinch of hot chili powder
A big handful of fresh basil leaves, roughly torn
50 g (2 oz) black olives, pitted
Sea salt and freshly ground black pepper
Heat the olive oil in a frying pan, add the fish and sauté for a few minutes on each side
Add the celery, tomatoes, chili and basil, season with salt and pepper and combine, being carful not to break up the fish
Cover and cook on a very low heat for 30 minutes
Add the olives when there are a few minutes remaining
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