Serve with warm potatoes and you’ll definitely want to try this over and over again!
From Pete Goffe-Wood Kitchen, may the sauce be with you!
|6 x 180g pieces Yellowtail fillet|
|125ml extra virgin olive oil|
|1 small onion or shallot, thinly sliced|
|3 tblsp decent balsamic vinegar|
|½ cup sun dried tomatoes in oil|
|½ cup pitted black olives|
|¼ cup small capers|
|6 anchovy fillets|
|½ cup extra virgin olive oil|
|¼ cup grated Parmesan|
|Zest of 2 lemons|
|20g flat leaf parsley|
|Salt & pepper|