Fish steak with salmoriglio

good meaty steak or cutlet ( tuna, marlin, even salmon) gets dressed up with courgettes (zucchini to Australians, Americans and of course, Italians) and a lemony, herby Mediterranean dressing that's my version of salmoriglio.

Feeds 4

• 4 medium courgettes (zucchini)
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil
• 6 fish steaks or cutlets, about 180g ea
• 4 caper berries

 

• Salmoriglio dressing:
• 2 tbsp lemon juice
• half tsp sea salt
• 6 tbsp extra virgin olive oil
• 2 tbsp parsley leaves
• 2 tsp oregano leaves
• 2 tbsp salted capers, rinsed
• 4 caper berries or a few extra capers

1. Trim and discard the ends and coarsely grate the courgettes. Heat 2 tbsp olive oil in a non stick fry pan, add the courgettes, sea salt and pepper, and toss well for 2 or 3 minutes until softened.
   
   
2. Heat 1 tbsp olive oil in a non stick fry pan. When hot, season the fish steaks well and sear on one side until quite golden ( about 3 minutes), then turn and cook the other side for another 2 minutes, depending on the thickness.
   
   
3. To make the dressing, whisk the lemon juice, olive oil and sea salt in a bowl, and stir in the parsley, oregano and capers.
   
   
4. Arrange the fish steaks on a bed of courgettes, top with a caper berry or a few extra capers, and serve the dressing in a bowl to be spooned on top.