Low-Carb Roasted Barramundi with Tomato and Olive Relish

Ingredients

• 2 fillets Barramundi, about 5-6 oz. each
• 2 tsp. olive oil, for rubbing fish
• 2 tsp. Szeged Fish Rub, for rubbing fish
• 1/4 cup finely chopped cherry tomatoes
• 1/4 cup finely chopped black olives
• 1/4 cup finely chopped green olives
• 1 T lemon zest
• 2 T fresh-squeezed lemon juice
• 2 T finely chopped fresh parsley
• 1 T olive oil
• Salt and fresh ground black pepper to taste

Directions

1. Thaw the fish in the refrigerator overnight or through the day; if you are short on time, cold water works, though the fridge is the better route. If a fillet has a very thin strip along one side, cut it away so it does not overcook before the thicker portion is ready. You can also bake those skinny pieces on their own and pull them from the oven as soon as they are cooked.
2. Heat the oven or toaster oven to 400F/200C. Coat the fish on both sides with olive oil, then season it with Szeged Fish Rub, gently working the seasoning over the surface. Set the fish on a roasting sheet, and leave it out while the oven heats and you make the relish.
3. Chop the cherry tomatoes, black olives, and green olives finely. Zest the lemon first, then squeeze it and measure 2 tablespoons lemon juice. If there is extra juice, freeze it for another use. Chop 2 tablespoons of flat or curly parsley.
4. Combine the tomatoes, black olives, green olives, lemon zest, lemon juice, and olive oil. Add only a very small pinch of salt and a little fresh-ground black pepper to season the relish.
5. Once the fish has lost its chill, slide it into the oven or toaster oven and roast for 10-12 minutes, stopping when it feels just lightly firm when touched. Serve it hot, topped with a generous spoonful of the tomato and olive relish.