Ingredients
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
- Heat the olive oil in a large skillet.
- 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.
- 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.
- 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.
- Once the fish is thoroughly cooked plate the fish and drizzle the remaining sauce on top of it – serve hot!
Visit >> https://tinyurl.com/y4e6ch6d
Related posts
Archives
Categories
- Appetizers (7)
- Arab (32)
- Bars (28)
- Burmese (6)
- Café (18)
- Casual Dining (19)
- Chinese (33)
- Coffee House (26)
- Desserts (11)
- Destination Dining (221)
- Diner (13)
- Family Restaurants (45)
- Fast Food (43)
- Fine Dining (488)
- Food Facts (140)
- Healthy Food (64)
- Hong Kong (9)
- Indonesian (15)
- Italian (2)
- Japanese (9)
- Main Dishes (31)
- Maldivian (55)
- Miscellaneous (4)
- Miscellaneous Topics (329)
- Palate (41)
- Recipes (56)
- Restaurants (168)
- Sea Food (59)
- Singaporean (19)
- Sri Lankan (57)
- Steaks & Grill (37)
- Street Food Stalls (116)
- Thai (70)
- Types of Cuisines (97)
- Vegan (31)
- Vegetarian (6)
- Vegeterian (23)
- Vietnamese (17)
- Western (8)