1Defrost the fish in the refrigerator. Preheat the oven to 220 C fan-forced.

2.Place the olives, mustard, zest and lemon juice, spring onions, dill and 2 tablespoons olive oil in a small blender. Blend well.

3.In a small bowl, mix the panko breadcrumbs with the remaining olive oil and parsley.

Place the fish, skin side down, in a large baking dish. Brush the surface of the fish with 2/3 of the blended olive mixture. 

4.Sprinkle with the panko, pressing lightly to adhere. Bake the fish for 20 minutes.

5.While the fish is baking, put the remaining 1/3 of the olive/mustard mixture in a blender. Add all the remaining ingredients for the garlic sauce and blend well. If you prefer a more loose mixture, add a little water. Transfer to a bowl.

6.Place the corn ribs in the airfryer. Drizzle with the olive oil and sprinkle with chili salt and black pepper. Air-fry at 200 C for 15 minutes.

7.Serve the fish with the sauce and corn ribs.

Kali Orexi!