Ingredients:
- 4 fillets of Fish
- 1 tbsp Olive Oil
- 50g Butter
- 1 teaspoon Garlic Clove (chopped)
- 1 tbsp Tomato Puree
- 1 teaspoon Red Wine Vinegar
- 4 tbsp Paprika Paste – mild (Ajvar Paste)
- 1 cup Kalamata Olives
- ½ Lemon
- Fresh Basil Leaves
- 2 bunches Asparagus Spears
- 1 Garlic Clove (crushed, left whole)
Method:
- In a hot frypan, heat olive oil and butter, then add chopped garlic and sauté for a about 1 minutes turned down to medium heat.
- Add the fish fillets to the pan, frying gently for a few minutes until lightly golden underneath.
- Then add to the pan, the tomato puree, red wine vinegar, stirring to mix between the fish pieces. Turn the fish over to cook evenly on the other side.
- Coat fish with paprika paste; add in kalamata olives and a squeeze of lemon. Leave to simmer gently with uncovered for a few minutes on medium heat.
- On medium heat in another frypan, lightly sauté olive oil and garlic clove for about 1 minute.
- Add asparagus spears and toss lightly until glazed with olive oil whilst still remaining crunchy.
- Sauté for a further two minutes before removing from pan to drain on paper towels. Discard garlic clove and set aside.
- Serve fish fillet topped with kalamata olives with a good handful of asparagus spears, drizzling the remaining (fish) pan juices over the fish.
- Garnish with fresh basil leaves and black pepper.