Fish with olives and tomatoes

4 servings Prep: 20 mins, Cooking: 10 mins
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This healthy dish is perfect with a baked potato and a simple green salad.

By Food24 November 03 2009
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Ingredients (7)

30.00 ml fresh chillies — 573
2.00 garlic — cloves, peeled and halved
4.00 fish fillets — fresh or frozen
30.00 ml lemon juice
10.00 olives — black pitted
10.00 cherry tomatoes — halved
1.00 green pepper — or yellow pepper, seeded and diced
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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

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