2 Divide the cherry tomatoes, sundried tomatoes, olives and red onion evenly among the tinfoil rectangles and add a coley fillet on top of each one. 3 Combine the lemon juice, olive oil ...

Set aside. For the coley, season the coley fillet with salt and freshly ground black pepper. Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets ...

Coley is readily available ... It is also occasionally available dried and smoked. Fillets require either skinning or scaling if the skin is left on and pin-boning before or after cooking.