Grilled tommy ruff with fresh tomato, olive + herb sauce

Name: Grilled tommy ruff with fresh tomato, olive + herb sauce
Yield: Serves 6
Ingredients: salt, to taste; 1 cup Ligurian olives,* pitted and chopped; 2 tablespoons chopped thyme leaves; 1 teaspoon fennel seeds, ground; 2 tablespoons snipped chives; freshly ground white pepper, to taste; 1 teaspoon coriander seeds, ground; 150 ml extra-virgin olive oil; 2 tablespoons torn basil leaves; 2½ tablespoons white wine vinegar; extra-virgin olive oil, for brushing; 6 small tomatoes, blanched, peeled, seeded and chopped; 2 tablespoons chopped flat-leaf parsley leaves; 18 x 60 g tommy ruff fillets,* skin on

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

While I was running the kitchen at Bennelong I met Ben Fitton, a 17-year-old apprentice. He had just arrived from Coffs Harbour to do his apprenticeship in the big city, and was full of enthusiasm and eager to learn everything about cooking. He later became my chef at Fuel Bistro, and I had so much faith in him that some of the specials on the menu were his creations. The recipe below is one of them.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method