This is utterly delicious. It’s a fantasticly fresh Spanish dressing that works brilliantly with seafood. I made it with a swordfish steak, but it will work with any white fish. Make the dressing before you go to work in the morning (I know that sounds mental) but when you get home, all the flavours will have melded together and all you’ll have to do is cook the fish. You’ll thank me.
500g fish fillets (about 1″ thick)
salt & pepper
1 tablespoon fresh flat leaf parsley (chopped)
2 tablespoons spring onions (very finely chopped)
1 tablespoon celery (very finely chopped)
1 garlic clove (minced)
1 tablespoon capers
2 large anchovy fillets (chopped)
pinch of dried oregano
pinch of dried thyme
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Sprinkle the fish with salt & pepper and set aside loosly covered.
In a food preocessor or with a hand blender, blend into a paste the parlsey, spring onions, celery, garlic capers, anchovies, oregano and thyme. Stir in the olive oil, vinegar and a little salt & pepper to your taste.
Heat a large grill or BBQ until very hot. Place the fish on and cook, turning once until just cooked (about 5 minutes on one side then 3 on the other. Spoon over the sauce and serve.
We ate with mini new potatoes and rocket salad.