2 Fresh Snapper Fillets
4 Tomatoes, diced
Small bunch of basil leaves finely shredded
1/4 cup sliced Kalamata Olives
1/2 Red onion, finely diced
1tbsp Olive Oil
2tbsp Caramelised Balsamic Vinegar
1/2tsp Salt Flakes
Olive oil, extra
In a bowl, combine diced tomatoes with the basil, olives, onion, olive oil, vinegar and salt. Set aside.
In a hot frying pan, melt butter until it starts to foam and brown. At this point, add a splash of olive oil to prevent the butter from burning.
Place the fish fillets in the pan, skin down, and cook until golden. Turn, and cook the other side until fish is firm to touch. Tip pan and drain excess butter and oil, and cook for an extra minute on the skin side until crispy.
Serve fish with salsa spooned over, and an extra drizzle of caramelised balsamic vinegar. Perfect accompanied with crispy chat potatoes and lightly dressed rocket leaves!