Fish with olives and tomatoes

Recipe from: 4/1/2005 12:00:00 AM
Fish with olives and tomato

Ingredients 7
Servings 1
Minutes 00:20


Serving Change
  • 30
    olive oil
  • 2
    cloves garlic, peeled and halved
  • 4
    fresh or frozen fish steaks or fillets
  • 30
    lemon juice
  • 10
    black olives, pitted
  • 10
    cherry tomatoes, halved
  • 1
    green or yellow pepper, seeded and diced


Heat a non-stick frying pan over a medium heat.
Once it is hot, add the oil and the garlic.

Stir for one minute, remove from the pan and discard the garlic.

Place the fish in the pan and cook over medium to high heat for two minutes on each side. Reduce the heat to low.

Add 60 ml water and the lemon juice. Simmer covered until cooked through.

Transfer to a serving plate.
Increase heat to high and add the remaining ingredients.

Simmer for 30 seconds, pour over the fish and serve with a baked potato, rice or couscous.

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