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Fish:
Rub fish fillets on both sides with lemon juice and dredge lightly in flour. Heat butter and oil in a skillet and fry fillets on both sides. Lower heat and continue until fish is cooked.
Remove from skillet and arrange in a serving platter. Pour olive sauce over fish.
Sauce:
Blend olives, warm yellow ají, peeled (the skin of the ají is easily removed while it is hot), onion, and 1 or 2 tablespoons of the evaporated milk until a creamy sauce is obtained.
Combine olive cream with mayonnaise and pour over fish.
Side dish:
Cook in salted water, without covering pan, the green peas, corn kernels and carrots until tender. Drain and combine immediately with butter.
Place lettuce leaves on either side of the fish fillets with the cooked vegetables. Arrange potatoes between the lettuce.
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