Fish with olives and tomatoes

This healthy dish is perfect with a baked potato and a simple green salad.
 
Fish with olives and tomato

Recipe from: 4/1/2005 12:00:00 AM
Preparation time: 20 min
Cooking time: 10 min
 
 

Ingredients

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

Method

 
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.
569 Kilojoules per portion
 

Read more on: fish/seafood  |  sauté
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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