Spiced Marinated Fish

Ingredients
1 Slice of Fresh Salmon or Swordfish 1 cm thick
Extra Virgin Olive Oil, Salt
¼ Onion, finely sliced
Rosemary, Parsley, Theme and other herbs

Preparation
Note: If possible, buy fresh fish (not frozen), and use this method to preserve it until you need it.
1. Finely mix 30 g of extra virgin olive oil and 2 teaspoonfuls of salt in one bowl.
2. Evenly brush the mixture on the fish, do not miss any part.
3. If you aren't going to use the fish immediately, store it in the refrigerator, not the freezer. The olive oil protects the fish from moisture and makes it tender. Fresh fish can be preserved for up to a week this way.

How to cook
1. Heat 30g of extra virgin olive oil in a frying pan. Then put the fish in the pan.
2. Fry the fish at low heat on both sides until brown. Move the fish to a plate, cover with aluminum foil and keep warm.
3. Sauté the onion, tomatoes and herbs, add a pinch of salt to taste, then add on top of the fish.

Tips
1. To avoid burning the fish steak, be patient and fry slowly at low heat.
2. To prevent swordfish from hardening when cooked, cover the fish with flour.
3. Pour some of the olive oil from the frying pan on top of the finished dish, for extra delicious taste!