- serves 4 people
- cooking 15 minutes
Ingredients
2 tablespoons olive oil
4 fish fillets, such as snapper, skin on
1 garlic clove, sliced
500g cherry truss tomatoes
¼ cup (60ml) white wine
¼ cup (40g) diced kalamata olives
¼ cup torn basil leaves
steamed kipfler potatoes, sliced, to serve
kJ 1905, fat 15g, sat fat 3g.
Instructions
1. Heat oil in a non-stick frying pan on high. Place fish skin side down and cook for 3 minutes, until skin is golden and crisp. Turn to cook other side for 2 minutes, until golden and cooked through. Remove from pan and keep warm.
2. Cook garlic in pan for 10 seconds, add tomatoes and cook for 2 minutes. Add white wine and olives and bring to boil. Add basil and season to taste.
3. Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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