Linefish nicoise

Courtesy Chef Brad Ball


  • 1 x fresh, small fish (santer, gurnard or elf, preferably)
  • Flour for dusting
  • Baby potatoes, blanched and quartered
  • Black olives pitted
  • Black olive tapenade
  • Caper berries
  • Sugar snap peas, blanched and refreshed
  • Cherry tomatoes, red and yellow, halved
  • Fresh chives, chopped
  • Quail eggs x 2 soft boiled for 2 minutes, peeled and halved
  • Cream
  • Butter unsalted
  • Sunflower oil
  • Dry white wine
  • Salt and pepper


  • Bring some oil up to heat in a sauté pan, dust your fish fillet in the seasoned flour and then place it skin side down in the pan. Allow to cook gently for about 4 – 5 minutes on the skin before turning and cooking for another minute or two.
  • While the fish cooks, place your quartered potatoes into a saucepan with some oil and sauté until golden brown. Add sugar snaps, olives, capers, tomatoes, fresh chives and season to taste. Remove from the heat and keep warm.
  • Remove the fish from the pan and place on a tray in a warm part of the kitchen.
  • Deglaze the pan with a half glass of white wine and reduce by ½. Add ½ cup of cream and reduce by ½. Remove from the heat and add 2 tablespoons cold butter. Stir butter into the sauce.
  • On a plate place a dollop of tapenade and pull across the plate with the back of a spoon. Place the vegetable mix off centre of your plate with your quail eggs next to it. Place the fish adjacent to the veg and finish with your sauce.