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Receta Blue Eye In the Stiyle of Provence

by Brett Ede

Ingredientes

olive oil 4 x 180 gm fish fillets, eg. blue eye, groper plain flour sea salt & freshly ground pepper ½ red onion, finely chopped 1 large garlic clove, crushed

1 punnet cherry tomatoes, quartered 2 tbsp capers, rinsed & drained 8-10 pitted black olives, quartered 3 tbsp chopped fresh parsley 3 anchovies, chopped a good splash of red wine vinegar

Direcciones

1. Heat a thin layer of oil in a heavy-bottomed pan and gently cook lightly floured and seasoned fish until almost ready. Remove.
2. Then add the red onion and garlic to the pan and gently sauté until tender.
3. Turn off the heat and add the tomatoes, capers, olives, 2 tbsp chopped parsley and the anchovies. Toss and add a little more oil with the red wine vinegar and ground pepper. Stir well to combine.
4. To serve, mound the tomato mixture on individual plates and top with the fish and a sprinkling of parsley.

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