1. FOR THE BREAD SALAD: 2. Rip the bread into bite sized pieces then coat with olive oil. Toast the bread in a fry pan over moderate heat until it is crunchy. Remove from heat and drain onto paper towel. Season with salt. 3. Place herbs into a bowl with the capers, tomatoes, onion and bread. Dress with extra virgin olive oil, season with salt and pepper. Allow to stand for about 10 minutes so the bread starts to absorb the oil. 4. FOR THE AIOLI: 5. (This can be made a day in advance). Place the garlic into a bowl. Drop the saffron in the vinegar and gently stir for a couple of minutes to allow it to infuse and release it flavor and color. When the vinegar is ready, stir together with the yolk and garlic then gradually whisk in the oil until it thickens. Season to taste. 6. TO SERVE: 7. Line both fish on absorbant paper then season with salt. Gently heat a non stick pan, adding 20 ml extra virgin olive oil then place the fish inches. 8. Cook over moderate heat until the edges of the fish start to turn golden. 9. Gently turn the fish over and cook for a further minute then turn the heat off, if the rockling fillets are quite thick, they may need a further couple of minutes. 10. Season the fish with a squeeze of lemon. 11. On a large platter, scatter the salad down the centre then place the fish on top. Dress with the aioli and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
