Filets de Sebaste, Redfish, sauce Livornese

This dish was inspired by a plat du jour in Cours Saleya in Nice. Plat du jour is the dish of the day on a restaurant`s menu, usually lunch, and it is always good value for money. It was a gorgeous vegetable, fruit and flower market day in Cours Saleya, and at lunch time we sat outside on the terrace shaded from the September sunshine. Plat du jour was filet de saint-pierre, John Dory fish, sauce Livornese. It was so delicious that I decided to try and emulate it at home.
That day I couldn`t find saint-pierre in our local supermarket, so I replaced it with sebaste, redfish. Sauce Livornese is said to go well with any firm-fleshed white fish. There is no need to add any salt in the sauce because there is already a fair amount of salt in capers and olives. Sauce Livornese compliments cooked potatoes and steamed small courgettes, squash in slices.

2 servings

For the sauce Livornese:
1 tbsp rapeseed oil
1 shallot, finely chopped
1 clove garlic, minced
1 tomato, finely chopped
1 tbsp capers
About 10 black olives, pitted
100 ml white wine
Juice of ½ a lemon
Freshly ground black pepper
Fresh parsley

For the fish:
2 filets of sebaste, redfish (NB! I prefer filets of saint-pierre, John Dory fish)
2 tbsp rapeseed oil
1 clove garlic, sliced

Pour 2 tbsp rapeseed oil in a small bowl, add the garlic slices and set aside to infuse.
Start preparing the sauce Livornese. Heat 1 tbsp rapeseed oil in a saucepan on a medium heat and gently fry the shallot and garlic. Add the tomato and continue cooking for a few minutes. Add some chopped parsley, save a little for decoration. Grind a few rounds of black pepper in the saucepan, then add the white wine and lemon juice and let reduce a little. Add the capers and olives, and let simmer.
Cook or microwave the potatoes and courgette slices. Keep warm.
Heat the garlic-infused rapeseed oil in a large frying pan on a high heat. Fry the fish filets, about 1 ½ minutes on both sides, depending on thickness. Set the pan aside, covered.
Divide the potatoes, courgette slices and sauce Livornese on the plates. Place the fish filets on top of the sauce, and decorate with chopped parsley.