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Home > Recipes > Fish and tomatoes with green olive mayonnaise on rosemary sourdough

Fish and tomatoes with green olive mayonnaise on rosemary sourdough
( SERVES 2 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Fish and tomatoes with green olive mayonnaise on rosemary sourdough

Photo by Babiche Martens

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Ingredients

4 slices Sourdough bread, (rosemary), toasting optional
2 fillets Fish, snapper, gurnard, or terakihi
1 Tbsp Butter
2 Tomatoes, thickly sliced

Mayonnaise

300 ml Olive oil, (light)
3 Eggs, (yolks)
1 to taste Salt
1 Lemon, juiced
8 Pitted green olives

Directions

  1. To make the mayonnaise, put the yolks in the food processor bowl and with the motor running, drizzle the oil down the spout. 
  2. Transfer the mayonnaise to a bowl and add the olives which have been finely chopped. Add lemon juice and salt to taste. 
  3. The mayonnaise can be refrigerated for a month.
  4. Heat a pan, add butter and when bubbling add the fish. 
  5. Cook for a few minutes on each side depending on thickness of the fillets.
  6. Assemble the sandwiches by spreading the bread with mayonnaise and topping with fish and slices of tomatoes.
  7. Top with more mayonnaise if necessary and season.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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