Crispy Rouget with Black Olive Mosto and Arugula Pesto

1. 1

   Lay 1 piece of bread on a work surface.

2. 2

   Place 1 fish fillet, skin side down, on top of the bread and press lightly so that the bread sticks to the fish.

3. 3

   Trim any excess bread from around the fish.

4. 4

   Season the fillet and the bread with salt and pepper.

5. 5

   Repeat with the remaining rouget fillets and bread.

6. 6

   In a large nonstick skillet, heat 1 1/2 tablespoons of the olive oil over moderate heat.

7. 7

   Add the fish fillets, bread side down, and cook until golden brown, about 1 minute.

8. 8

   Carefully turn the fillets over and cook for 30 seconds.

9. 9

   Remove from the heat and transfer the fillets to a paper towel-lined plate.

10. 10

    Season the arugula with the remaining 1 tablespoon of olive oil, lemon juice and salt and pepper.

11. 11

    Mound the salad on plates and arrange 2 fish fillets, bread side up, in a crisscross pattern next to the salad.

12. 12

    Drizzle the mosto oil and pesto around the salad and scatter the olives on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.