Pan-fried Lemon Bluefish with Caper-Tomato Salsa

Pan-fried Lemon Bluefish with Caper-Tomato Salsa & Thyme - a simple, yet colorful presented recipe with enough acidity of lemon juice and white wine, to cut the richness and enhance the flavor of the bluefish.



Ingredients:

• 2 bluefish fillets, about 1 1/2 lb. each, cut in half
• 2 Tbsp. olive oil
• 3-4 Tbsp. lemon juice
• 1/4 cup white wine
• salt and freshly ground pepper

For the caper-tomato salsa:

• 1 big tomato, chopped
• 3 Tbsp. capers
• 1 Tbsp. fresh thyme
• 2 Tbsp. fresh sweet peas
• 1/2 garlic cove, crushed
• juice of 1/2 lemon
• salt and freshly ground pepper
• small red onion, sliced (optional)

Directions:

For the salsa: mix all the ingredients together, leave to infuse for a hour in the refrigerator.

Season the fillets with salt and pepper. Heat the oil in a skillet and pan-fry the fish for 5 minutes on each side. Add the lemon juice to the pan and cook for further 3 minutes on each side.

Remove the fish to the plate and then add the white wine to the pan to deglaze. Pour the sauce over the fish and serve immediately with caper-tomato salsa, thyme and red onion (optional).