Semolina-Crusted Fish with Fresh Tomato Salsa

Ingredients

• 2 medium roma tomatoes, seeded, chopped finely
• 1/4 cup (40g) kalamata olives, pitted, sliced thinly
• 2 tablespoons drained baby capers, rinsed, drained
• 2 tablespoons finely chopped flat-lead parsley
• 1/3 cup (80ml) lemon juice
• 1/3 cup (80ml) extra virgin olive oil
• 1 cup (100g) fine semolina
• 1 tablespoon finely chopped fresh dill
• 12 (650g) whiting fillets (or other thin white fish fillets)
• 60 grams butter, chopped
• pan-fried zucchini batons, to serve
• steamed broccolini, to serve