1 fish of about 1.2/1.5 kg

4 tablespoon of extra virgin olive oil

3 cloves garlic, smashed

About 2/3 cup cherry tomatoes, sliced in half

1 handful of parsley, minced

1/2 cup of white wine

1/2 cup water

Salt and pepper

1 tablespoon of capers

A handful of black olives


Method of preparation


  1. Heat the olive oil in a large skillet.
  2. Add in parsley, garlic and tomato. Saute the ingredients till the garlic turns golden and genly place the fish on top. After the fish takes on a gentle seer, pour in the wine and then the water till the fish is covered halfway.
  3. Add in some salt and pepper, and then throw in the olives and capers as well. Cover skilled and let it simmer for about 35-40 minutes.
  4. Once the water reduces and takes on a saucy consistency, spoon over the liquid on top of the fish once in a while. You could also add in more wine and water if necessary.
  5. Once the fish is thoroughly cooked plate the fish and drizzle the remaining sauce on top of it – serve hot!


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