Crispy Skin Murray Cod with Green Olive & Pistachio Gremolata - Brooke Kelly Nutrition

Ingredients

• 1 tbsp olive oil
• 1 x 250g fillet of boneless murray cod with skin (or other meaty white fish)
• 2 tbsp salted butter
• Coarse sea salt
• ⅓ cup pitted green olives in brine, finely chopped
• ⅓ cup pistachios, finely chopped
• 20g fresh parsley, finely chopped
• 2 cloves garlic, finely diced
• ⅓ cup extra virgin olive oil
• Juice of 1 lemon + ½ tsp lemon zest
• ½ tsp salt
• ¼ tsp pepper