Ocean Jacket with celery salsa verde
Stir together celery, capers, cornichons, lemon zest, garlic, 1/3 cup olive oil, mint and parsley in a bowl.
Set aside for flavours to develop.
Heat a large non-stick frying pan over high heat.
Add remaining olive oil, then ocean jacket fillets.
Season with salt.
Cook for a minute until lightly golden brown.
Turn and cook for another minute or until just cooked through.
Serve with celery salsa verde.
Recipe by Callum Hann