Filet of haddock on warm salad of tomatoes, fresh basil and black olives

This is another signature dish from Michelin Chef Bo Bech

Ingredients: (Serves two)

2-4 fillets of fresh haddock (or weevers)
14 small, red tomatoes on the stem
6 black olives without stones
1 tablespoon capers
Fresh basil
Salt
Fresh ground pepper
Olive oil

Pre-heat olive oil on a frying pan and fry the tomatoes on high heat. Put the tomatoes aside, turn off the burner (if you have gas turn it down low) and put the basil leaves and capers so they warm up.

Fry the fish on a separate pan in a little bit of olive oil – but ONLY on the skin side. Fish only have to cook for a few minutes or it will get dry. Usually when the edges are getting goldenbrown and the side up is completely firm and white the fillets are done. When the fish is done place the warm salad on a plate with the black olives and place the fish on top of the salad.

TIP: When you cook fish it has to smell fresh and not ’fishy’. Also when you cook fish 10 seconds is an eternity. Be careful not to overcook so the fish gets dry!