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Summer Fish Medley

This recipe for Summer Fish Medley has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

The key to this super simple dish is the lovely light and fresh herb dressing. This is a wonderful dish for summer lunch when served with boiled new potatoes and a green salad.

Ingredients for Summer Fish Medley

1 large salmon fillet
1 large swordfish steak
Extra virgin olive oil
Juice and zest of 1 lemon
Good handful fresh parsley
Small sprig fresh mint
Small sprig fresh thyme
Small jar preserved capers

How to make Summer Fish Medley

  • Prepare the dressing: chop the parsley, mint and thyme and place in a bowl.
  • Add the drained capers (about 2 tablespoons is enough) then add the juice and zest of the lemon.
  • Add about 100ml extra virgin olive oil and mix everything together, season with salt and pepper and mix again.
  • Leave in the fridge for about 20 minutes to infuse the flavours.
  • Cut each piece of fish into three chunky strips.
  • Heat a little olive oil in a frying pan and fry the fish for about 15 - 20 minutes over a medium heat until cooked through but still moist.
  • Serve with the herby dressing drizzled over generously.

Summer Fish Medley

Orce Serrano Hams

Published with permission of Orce Serrano Hams