Green Olive Relish:
2 tbsp (30 mL) yellow raisins, roughly chopped
Finely grated zest of 1 lemon
2 tbsp (30 ml) lemon juice
1 clove garlic, finely chopped
1/3 cup (80 mL) slivered green olives
¼ cup (60 mL) chopped parsley
¼ cup (60 mL) olive oil
Salt & black pepper
2 large Yukon Gold potatoes
2 cloves garlic
¼ cup (60 mL), plus 2 tbsp (30 mL) olive oil
Salt and black pepper
4 Rock Harbour Mediterranean Sea Bass Filets, thawed, patteddry
1. Make the Green Olive Relish by combining all ingredients in a small bowl and seasoning to taste with salt and pepper.
2. Peel and cut the potatoes into chunks. Boil, along with the remaining garlic cloves, in well salted water until tender, 20-22 minutes.Remove and set aside 1 cup (250 mL) of the cooking water. Drain potatoes and garlic, return to pot and mash. Stir in ¼ cup (60 mL) olive oil and as much reserved cooking water as you wish to achieved desired consistency. Season to taste and keep warm.
3. Season filets lightly with salt and pepper. Heat remaining 2tbsp (30 mL) oil in a large non-stick skillet over medium-high. Once hot, place filets skin side down in oil (work in batches if necessary). Let cook undisturbed 3 minutes, then carefully flip and cook 1 additional minute. Serve filets over mashed potatoes topped with a generous spoonful of the pesto.