1/3 cup Lurpak Clarified Butter 300 g potatoes, peeled and coarsely chopped 1 red onion, finely chopped 2 garlic cloves, crushed 1 small chili, deseeded and finely diced 1 small eggplant, cut into 2 cm cubes 3 small zucchini, diced 1 x 400 g can chopped tomatoes 2 teaspoons caster sugar 2 tablespoons grape vinegar ¼ cup chopped, pitted black olives 2 roasted red peppers, peeled, deseeded and chopped 4 x 220 g fillets firm fleshed fish, such as kingfish Sea salt and freshly ground black pepper
1.To make the Mediterranean Relish heat ¼ cup of Lurpak Clarified Butter in a large frying pan over a medium-high heat. Fry the potatoes for 3 minutes until golden. Add the onion, garlic, chili and eggplant and cook, stirring, for 5 minutes, until softened.
2. Add the zucchini, tomatoes, sugar, vinegar, capsicum and olives. Reduce the heat and simmer for 5 minutes
3. Heat the remaining Lurpak Clarified Butter in a large frying pan over a high heat. Season the fish fillets with salt and pepper.
4. Carefully add the fillets to the pan, skin side down. Fry for 3 minutes or until golden and crisp. Turnover and fry for a further 1-2 minutes until cooked through.
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