2020-08-13 / test@t

Fish with tomatoes and olives

This simple and quick dish is usually liked by even those who are cool with fish. Experiment with a selection of spices to achieve the flavor that suits your taste.

Ingredients

500 g ripe tomatoes
3 cloves of garlic
1 can (400 g) olives with lemon or anchovy
1 kg white fish fillet (pangasius, tilapia, cod)
50 g flour
extra virgin olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Make cross-shaped cuts on the tomatoes, pour over boiling water, then cold, peel off. Cut the tomatoes into medium cubes.

Step 2

Chop the garlic as small as possible. Place the olives in a colander, then cut into 1 cm thick circles.

Step 3

Cut the fish into 200 g portions and roll in flour mixed with salt and pepper. Fry in olive oil until golden brown on both sides, about 2 minutes each. from each side. Transfer the fish to a plate.

Step 4

Fry the garlic in the oil where you fried the fish, 20 sec. Add olives, fry for 1 minute. Then lay out the tomatoes. Season with salt and pepper and simmer over medium heat for 10 minutes.

Step 5

Place the fish in the pan and bury it in the prepared sauce. Close the lid and simmer for about 7 minutes. Serve hot with delicious country bread.

Cooking time

30m

Servings

Catalog