Mediterranean Fish Pan

• celkový čas: 14 minutes

Ingredience

500g firm white flesh fish fillet (snapper, barramundi, ling, hake)

Salt, pepper

3 tbsp olive oil

1 brown onion, finely diced

2 clove garlic, roughly chopped

4 tbsp capers

2 punnet grape tomatoes

2 tsp dried oregano

½ cup pitted kalamata olives

½ cup roasted pepper strips

Handful parsley leaves

Lemon wedges to serve

Pokyny

Season the fish with salt & pepper and drizzle over half the olive oil, gently rubbing it over the fish. Set aside.

Place a large frying pan over a medium/high heat and add the remaining olive oil, onion, garlic, and a pinch of salt.

Cook, stirring for 3 minutes, to soften then add in half the capers, the tomatoes and oregano.

Turn the heat down and cook the tomatoes out until bursting, crushing them with a fork to create a thick ragu then stir through half the olives.

Nestle in the fish and scatter over the roast peppers.

Cover the pan with a lid and let it simmer on a low heat for 10-12 minutes, until the fish is just cooked.

Serve scattered with remaining capers, olives, parsley and lemon to squeeze.

Thank you: @cheftomwalton