Grated, pan-fried goodness – that’s what these Celeriac-Parsnip Hash Browns…
Healthy fats: What is your fave way to get them in? A side of avocado? A can of sardines? A dollop of coconut oil? How about a small handful of olives?
While I’m known to adorn my plate with avocado, sardines, and coconut oil (sometimes all happily together!), I’m especially partial to olives because not only do they offer a good dose of monosaturated fat, they are also fantastically salty once brined or cured. And many a palate is known to groove on saltiness, one of the five basic tastes.
This recipe for Olive-Pistou Crusted Fish is fab in that knock-your-socks-off way. The flavours of the aromatic pistou meld beautifully with the salty bite of the green olives, which then tastes wonderful atop a fillet of meaty, mild white fish like halibut (always my go-to when it’s wild and fresh and my budget can afford the splurge). Cod and haddock would be wonderful choices as well.
I like to maximize the capacity of my recipes. So in addition to the Roasted Sweet Potato Salad with Pistou, here is another way in which you can put that batch of pistou to good use. Happy nomming, fine peeps!
Olive-Pistou Crusted Fish (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Main
- 2 tbsp. pistou (see recipe under "Condiments")
- ¼ c green olives, chopped
- 1 tsp lemon zest
- 2-4 fish fillets
- Preheat oven to 400 degrees. Line a baking sheet or dish with parchment paper.
- In a small bowl, mix the pistou, olives, and lemon zest.
- Place the fish fillets on the baking sheet, skin-side down. Spread the pistou/olive mixture over the top of each fillet and bake for 12-15 minutes (closer to the 15-minute mark for thick fillets), until fish is cooked through.
- Optional: Place under the broiler for two minutes more to crisp up and brown a little further.