{"id":124479,"date":"2025-03-21T11:31:57","date_gmt":"2025-03-21T01:01:57","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=124479"},"modified":"2025-03-21T11:31:57","modified_gmt":"2025-03-21T01:01:57","slug":"spiced-white-fish-with-olive-tapenade-and-tomato-salad","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/spiced-white-fish-with-olive-tapenade-and-tomato-salad\/","title":{"rendered":"Spiced white fish with olive tapenade and tomato salad"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong>
Spiced white fish
1 Tablespoon rice bran oil
4 x 150g Pieces white fish
2 Teaspoons ground cumin
2 Teaspoons paprika
Tomato salad:
500g Mixed tomatoes
\u00bd Bunch dill, leaves picked
1 Tablespoon capers
1 Shallot, finely sliced
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar<\/p>\n\n\n\n

Olive tapenade<\/strong>
\u2154 cup (150g) pitted Kalamata olives
1 clove garlic, minced or finely chopped
1 Tablespoon capers
1 Tablespoon balsamic vinegar
\u00bc Cup extra virgin olive oil
1 Tablespoon balsamic vinegar<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Rub cumin, paprika and salt into the non-skin side of the fish. Heat rice bran oil in a large, heavy based pan and add fish, skin side down. Cook for 1-2 minutes or until golden brown. Turnover and continue to cook until just cooked through. Remove from heat.<\/li>\n\n\n\n
  2. To make the tapenade, blend olives, garlic, capers and balsamic vinegar in a food processor until finely chopped. Add olive oil then blitz again briefly until just combined.<\/li>\n\n\n\n
  3. Slice tomatoes into different shapes and sizes. Combine in a bowl with dill leaves, capers, shallot, olive oil and balsamic vinegar.<\/li>\n\n\n\n
  4. Divide olive tapenade between plates, top with tomato salad and fish then serve.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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