*SPECIAL* ARN54, Arnaud Green Pitted Olives with Herbs of Provence, 410g


Arnaud Green Pitted Olives with Herbs of Provence
Unit Size: 410g
Outer Qty: 6

BBD 10/6/17

These delicious tender pitted green olives are marinated in natural sea salt brine with herbs of Provence.



  • 500g snapper fillets or other firm white fish
  • 10 Green Pitted Olives with Herbs of Provence,  finely chopped
  • finely grated zest of 1 lemon
  • 2 tablespoons chopped parsley
  • ½ cup panko crumbs
  • 1 egg, lightly beaten
  • sea salt & freshly ground pepper
  • olive oil for cooking


  • 2 eggs, hard boiled, peeled and roughly chopped
  • ½ cup good quality mayonnaise
  • juice 1 lemon
  • salad leaves

Cut the snapper into 5cm pieces.  Combine the olives, lemon zest, parsley and panko crumbs in a bowl with a good grind of pepper.

Put the egg in a separate dish and season.  Dip the fish pieces in the egg then in the crumb mixture, pressing it on gently to adhere and set aside until ready to cook.

Mayonnaise - combine the chopped egg, mayonnaise and lemon juice in a bowl and season generously.

Heat a little olive oil in a non-stick saute pan and cook the fish 2-3 minutes each side until golden and just cooked through.  Drain on kitchen towels.

Place the fish on plates and serve with the egg mayonnaise and salad leaves.  Serves 4.