Method

• 1.
  To make the gremolata, place the parsley leaves in a food processor with the lemon rind, the juice, garlic, olives and breadcrumbs. Process to combine, then add the olive oil to form a thick paste. Season with salt and pepper.

• 2.
  Place the fish in a baking dish, then press the olive gremolata onto the top of each fillet, patting down well. Place in fridge while you cook the potatoes.
• 3.
  Preheat the oven to 200°C.
• 4.
  Steam or boil potatoes in a saucepan of salted water until tender, then drain and season with salt and pepper. Add the olive oil and use a potato masher or fork to roughly crush the potatoes. Cover and set aside.
• 5.
  Pour lemon juice and white wine around fish and cook for 7-10 minutes or until fish flakes easily when tested with a fork and the top is lightly golden. Strain any cooking juices into a pan and whisk in creme fraiche. Heat over low heat and taste for seasoning - add a little more lemon juice, if necessary.
• 6.
  Stir through parsley.
• 7.
  Place crushed potato on each plate, top with fish, drizzle with the sauce and a little extra virgin olive oil. Serve with steamed asparagus.