Chop and mix 4 peeled tomatoes (without seeds and liquid), 50 g of black olives, two garlic toes, one shallot, some flat parsley. Add 2 spoons of olive oil and 4 spoons of fresh lemon juice, pepper and salt.
Wait at least one hour.
Grill the fillets 3-4 minutes on either side
Cook the Tagliatelle al dente.
Garnish with lemon slice and fresh flat parsley leaves.
Serve chilled dry white wine with your meal.
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I like the composition and brightness of this shot. IMO, it may have helped the overall presentation with just a slight rotation so that the bottle and stem of the wine glass were vertical.