Ingredients
2 fillets of white fish of your choice (mackerel, haddock fillets work well)
5 ml/1bsp olive oil
Salt and ground black pepper to taste
Slices of sourdough bread to serve
Slices of gem lettuce, washed, to serve
For mayonnaise with capers & parsley:
20-30ml/2-3 tbsp of good quality mayonnaise (you can use light version if you like)
20ml/2tbsp baby capers, rinsed
A drizzle of extra virgin olive oil
For Red Onion, Tomato and Parsley Salad with Sumac:
1/2 red onion, cut in half and thinly sliced
3 medium tomatoes, finely chopped
A handful of flat leaf (Italian) parsley, finely chopped
30 ml/2 tbsp extra virgin olive oil
Juice of 1 lemon
5 ml/1 tsp ground sumac
Sea salt and ground black pepper to taste
Preheat the oven to 180C/350F/Gas Mark 4
Grease the baking tray with a little olive oil (or line aluminium kitchen foil on a baking tray then grease, for the ease of cleaning). Place the fillets of the fish, drizzle a little olive oil over them. Coat the fish with the seasoning and bake or grill for the required amount (please refer to the cooking instructions for the fish of your choice).