Serves 4 Ingredients: 4 large white fish fillets 1 tsp finely crushed garlic 2 tbsp finely chopped parsley leaves 1 tbsp finely chopped coriander leaves 1 tbsp lemon rind (no white pith), finely grated 1 cup breadcrumbs 2 tsp hot sauce 1 tsp dried thyme (or) 1/2 tsp oregano 1 tbsp minced green pickled olives 1 tbsp lemon juice Salt + pepper 3 tbsp extra-virgin olive oil + 1 tbsp extra Method: Combine all ingredients in a glass bowl ( except fish and extra tablespoonful of olive oil). Mix well with a fork before adding olive oil. When completely blended, add oil and re-mix. Set aside. Brush both sides of fish evenly with extra olive oil. Place on a preheated grill. Grill for 2 to 3 minutes on each side until flesh is opaque and flaky. Transfer to a warm plate. Top each piece of fish with a generous portion of the gremolata mixture. Serve with mashed potato and sautéed broccoli.
