Pan-Fried Ghia Halibut with Red Pepper, Tomato and Olive Salad

SERVES 4

4 pieces Gigha halibut fillet 110g approximately (or any sustainable white fish)

3 red peppers, skinned and seeded

1 small punnet of cherry tomatoes, quartered

Olives (of your own preference), halved

Fresh basil – Greek basil is best if you are lucky enough to find it

FOR THE TOMATO DRESSING 100ml rapeseed lemon dressing

1tbsp ready-made tomato sauce for pasta (shop bought is perfectly good)

● In a bowl, gradually whisk the dressing into the tomato sauce. Dress the peppers, cherry tomatoes and olives.

● Heat a non-stick frying pan on a moderate setting. Once hot add a very small amount of oil then carefully place the fish pieces in the pan, seasoning with salt. Cook for three to four minutes, then turn and continue cooking for a further two to three minutes. Turn off the heat and allow the fish to rest for a minute in the pan.

● Serve the cooked fish with the dressed salad, adding some fresh basil to garnish.