Name: Fish with Black Olive Sauce
Yield: Serves 4
Cuisine: Peruvian
Ingredients: Juice of ½ lemon; 2 cups cherry tomatoes, halved; 1 garlic clove, grated; 4 fish fillets (about 1-inch thick); 1–2 tablespoons ají amarillo paste; Salt and pepper; 2 tablespoons fresh oregano leaves (or 1 teaspoon dried); ½ cup sunflower sprouts (or any other sprouts); 4 tablespoons vegetable oil; 2 tablespoons olive oil; ¾ cup Botija or Alfonso olives; 2 tablespoons lemon juice; ½ cup mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Pulpo al olivo is a famous appetizer consisting of sliced cooked octopus served with a creamy black olive sauce. That was my inspiration to create this dish made with fish fillets instead.

Ingredients

4 fish fillets (about 1-inch thick)
Salt and pepper
Juice of

Method

Season the fish fillets with salt, pepper, and lemon juice.
Heat the vegetable oil in a skillet over medium heat and fry the fillets until they have a beautiful brown color and are cooked through but not dry.
In the meantime, make the olive sauce by processing the olives, mayonnaise, and ají amarillo, if

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Fish with Black Olive Sauce

Ingredients

Method

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