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Blue Eye In the Stiyle of Provence
Prep: 5 min Cook: 5 min Servings: 4by Brett Ede197 recipes>Ingredients
- 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
Directions
- Heat a thin layer of oil in a heavy-bottomed pan and gently cook lightly floured and seasoned fish until almost ready. Remove.
- Then add the red onion and garlic to the pan and gently sauté until tender.
- 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.
- To serve, mound the tomato mixture on individual plates and top with the fish and a sprinkling of parsley.
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