Pan seared lampuki fillets set on black olive crushed potatoes

(Serves 4)

• 1 kg lampuki fillets
• 500g potatoes
• 100g black olives
• 100g chives
• 20g crushed garlic
• 30ml olive oil
• 100g cherry tomatoes
• 100ml dry martini
• 100ml fish stock
• 100ml cream
• 50g basil

Boil the potatoes and roughly crush with a fork; add garlic, chives, and black olive. Set aside and season to taste. Coat the lampuki fillets in flour and fry in a non-stick pan with olive oil, squeeze a lemon and set aside.

In the meantime cut the tomatoes in half, season with salt, pepper, crushed garlic and thyme and bake at 140°C for 45 minutes. Reduce the stock and dry martini to about 75ml, add the cream and boil until it thickens. Add basil and season with white pepper and salt. To serve put the potato in the middle of a plate pressed in a cutter, remove cutter, place the lampuki fillets on top, put the tomatoes around and spoon the sauce on top. Garnish with basil leaves.