4 servings
Prep: 10 mins,
Cooking: 20 mins
Serve this dish with baby potatoes and asparagus at your next dinner party.
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Ingredients (11)
2x 200 g | fish — firm white flesh |
flour — cake, seasoned | |
fresh chillies — 573 |
TOPPING:
8 | sun-dried tomatoes — in vinaigrette |
80 ml | olives — black, pitted and chopped |
handful | fresh basil |
1 can | anchovy fillets |
30 ml | capers |
3 | garlic — cloves |
45-60 ml | fresh chillies — 573 |
freshly ground black pepper — to taste |
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