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1
FOR THE BREAD SALAD:.
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2
Rip the bread into bite sized pieces then coat with olive oil.
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3
Toast the bread in a fry pan over moderate heat until it is crunchy.
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4
Remove from heat and drain onto paper towel.
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5
Season with salt.
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6
Place herbs into a bowl with the capers, tomatoes, onion and bread.
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7
Dress with extra virgin olive oil, season with salt and pepper.
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8
Allow to stand for about 10 minutes so the bread starts to absorb the oil.
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9
FOR THE AIOLI:
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10
(This can be made a day in advance).
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11
Place the garlic into a bowl.
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12
Drop the saffron in the vinegar and gently stir for a couple of minutes to allow it to infuse and release it flavor and color.
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13
When the vinegar is ready, stir together with the yolk and garlic then gradually whisk in the oil until it thickens.
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14
Season to taste.
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15
TO SERVE:.
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16
Line both fish on absorbant paper then season with salt.
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17
Gently heat a non stick pan, adding 20 ml extra virgin olive oil then place the fish inches.
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18
Cook over moderate heat until the edges of the fish start to turn golden.
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19
Gently turn the fish over and cook for a further minute then turn the heat off, if the rockling fillets are quite thick, they may need a further couple of minutes.
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20
Season the fish with a squeeze of lemon.
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21
On a large platter, scatter the salad down the centre then place the fish on top.
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22
Dress with the aioli and serve immediately.
