Fish with Black Olive Sauce from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 1 garlic clove, grated
• 2 cups cherry tomatoes, halved
• 2 tablespoons lemon juice
• Salt and pepper
• Juice of ½ lemon
• 1–2 tablespoons ají amarillo paste
• ½ cup sunflower sprouts (or any other sprouts)
• 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
• ¾ cup Botija or Alfonso olives
• 2 tablespoons olive oil
• ½ cup mayonnaise
• 4 fish fillets (about 1-inch thick)
• 4 tablespoons vegetable oil