London, June 20th 2011.- Seafood Fortnight (5th – 21st September) celebrates the best of British seafood, and with the wonderful choice of fish that we Brits are lucky to have, it’s the perfect time to indulge in fresh, sustainable, seasonal seafood.

You don’t need to add much to good quality fresh fish to make a delicious dish, as it’s naturally full of flavour.  A drizzle of high quality extra virgin olive oil is all it takes.  To mark the occasion, the European Olive Oil Programme, promoted by the Interprofessional Olive Oil from Spain, the Ministry of the Environment, Rural and Marine Affairs (MARM) and the European Commission, have devised this mouth watering recipe that consists of only the very best quality ingredients – this season’s freshest fish and extra virgin olive oil.  This liquid gold will enhance the simplest of fish dishes creating something irresistible.

Make the most of seafood fortnight, whether you’re looking for inspiration, trying something a little different or want to keep it simple, be sure to include this recipe on your menu in September.

 CHUNKY WHITE FISH WITH GARLIC, LEMON AND EXTRA VIRGIN OLIVE OIL

Serves 4

225g/8oz baby new potatoes

Handful flat leaf parsley

2 fat cloves garlic, peeled and sliced

Zest and juice of a lemon

7 tbsp extra virgin olive oil

Salt and freshly ground white pepper

4 x175g/6oz hake - or other white fish steaks

Method:

• Cook potatoes in lightly salted boiling water until just tender.  Drain, and when cool enough to handle, peel off skins with your fingers.  Reserve potatoes in the pan with a clean t-towel tucked over to keep them warm.

• At the same time, make the extra virgin olive oil dressing for the fish.  Chop parsley, garlic and lemon zest together.  Transfer to a small bowl and stir in 3 tbsp extra virgin olive oil and lemon juice.  Reserve.

• Add 2 tbsp extra virgin olive oil to a hot pan.  Season fish on both sides, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh.  Turn over and cook the other side - so cooked levels just meet.

• Transfer to serving plates flesh side up.  Spoon parsley and extra virgin olive oil dressing along the length of each steak.  Add a few new potatoes lightly trickled with 1 tbsp extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.

The Interprofessional Olive Oil from Spain, the Ministry of the Environment, Rural and Marine Affairs (MARM) and the European Commission have launched a major campaign, with an investment of 16.5 million euros, to increase sales and consumption of Olive Oil in Europe.  The campaign will continue to run until October 2012, in France, the UK, Belgium, Holland and Spain.

For further information, images or recipes contact Chrissy Dorner. Tel: 0207 371 6466 or Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it