Fish with Cherry Tomatoes, Green Olives and Preserved Lemon
—·Sicilian
Ingredients
- 2 tablespoons olive oil
- sea salt and ground pepper
- 800 grams fish fillets (I used terakihi)
- 1 punnet mixed cherry tomatoes, halved
- 2 cloves garlic, crushed
- 1/2 preserved lemon, flesh removed and skin thinly sliced
- zest and juice 1 large lemon
- ¼-½ teaspoon chilli flakes
- 1 cup Sicilian green olives, flesh cut from stones
- 2 tablespoons fresh oregano
Instructions
3 steps
- 1
Heat the oil in a large sauté pan over medium-high heat. Season the fish and cook, turning once until just cooked through. Transfer to a plate and cover to keep warm.
- 2
Add the tomatoes and cook over a high heat for 4-5 minutes or until they have started to soften and release their juice. Add all the remaining ingredients except the oregano and cook for 2 minutes. Stir in the oregano to serve.
- 3
To serve: Either plate the fish and spoon over the sauce or add back to the pan and serve family-style.
Progress
0 / 3 steps
