CRISPY FISH WITH MEDITERRANEAN RELISH

Ingredients

• 65 g Lurpak® Salted Cultured Butter (40g for the fish, 25g for the potatoes)
• 300 g potatoes, peeled and coarsely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded and finely diced
• 1 small eggplant, cut into 2cm cubes
• 3 small zucchinis, diced
• 400 g canned chopped tomatoes
• 2 tsp granulated sugar
• 2 tbsp balsamic vinegar
• 2 roasted red bell peppers, peeled, deseeded and chopped
• 35 g black olives, pitted and chopped
• 4 x 220 g fillets firm fleshed fish, such as cod, tuna, kingfish
• empty unit sea salt and freshly ground black pepper