With tomato, vasse asparagus, green herb, paste, olio bello & lemon dressing. Recipe by Dany Angove.
Combine lemon juice and salt and pepper.
Whisk in olive oil season set aside.
Morter & pestle all ingredients until a paste is formed, add olive oil to loosen consistency and form a paste
Season and set aside
Dhufish and Salad:
Toss tomato, olives, asparagus spears, rocket.
Put onto plate.
Dress with lemon olive oil dressing.
Grill fish on hot plate skin side down until crisp & golden.
Turn when just cooked place on plated salad.
Top a little tspn of green paste.
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