Simple, elegant and full of Mediterranean character, this grilled fish served with a chilled Benso Black Olive Paste sauce is the perfect recipe for warm days. The creaminess of yogurt and fresh cream balances the rich flavour of the olives, while a drizzle ofBenso Organic Extra Virgin Olive Oil adds a delicate fruity note. Quick to prepare, this cold sauce pairs beautifully with grilled cod, hake, sea bass or sea bream.
Ingredients (Serves 4)
- 4 white fish fillets (cod, hake, sea bass or sea bream)
- 200 g Benso Black Olive Paste
- 100 g plain Greek yogurt
- 50 ml fresh cream
- 2 tbspBenso Organic Extra Virgin Olive Oil
- 1 lemon, cut into wedges
- A few sprigs of fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
Method
In a bowl, combine the Benso Black Olive Paste with the Greek yogurt and fresh cream until smooth. Chill the sauce in the refrigerator for about 15 minutes to allow the flavours to develop.
Meanwhile, brush the fish fillets withBenso Organic Extra Virgin Olive Oil. Season with salt and pepper, then grill on a hot barbecue or grill pan for 3 to 5 minutes per side, depending on the thickness of the fillets.
Arrange the grilled fish on serving plates, add a generous spoonful of the chilled black olive sauce over each fillet, and garnish with fresh parsley. Serve with lemon wedges, grilled vegetables or steamed potatoes.
Benso Tip
For an extra touch of freshness, finish the dish with a few drops of Benso Lemon Balsamic Cream or a light drizzle of Benso Balsamic Vinegar just before serving. Their perfect balance of sweetness and acidity enhances the delicate flavour of grilled fish while complementing the rich taste of the black olive paste.
Bon appétit !