Grilled yellowtail with preserved lemon, mint & Puy lentil salsa
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Ingredients
- 6 x 180g pieces wild-caught yellowtail fillet
- 125ml (½ cup) extra virgin olive oil
- 250ml (1 cup) green Puy lentils
- 1 bulb garlic
- 1 red chilli
- 1 red pepper
- ½ red onion
- ½ cucumber
- 1 preserved lemon (recipe below)
- 125 ml (½ cup) pitted green olives
- Juice of 1 lemon
- 60 g mint
- 120 g rocket
- Salt
- pepper
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