Ingredients
1 Fish of about 1.2/1.5 kg
4 tablespoon of extra virgin olive oil
3 cloves Garlic, smashed
About 2/3 cup cherry tomatoes, sliced in half
1 handful of parsley, minced
1/2 cup of white wine
1/2 cup water
Salt and pepper
1 tablespoon of capers
A handful of black olives
Method of preparation
- Heat the olive oil in a large skillet.
- Add in parsley, garlic and tomato. Saute the ingredients till the garlic turns golden and genly place the fish on top. After the fish takes on a gentle seer, pour in the wine and then the water till the fish is covered halfway.
- Add in some salt and pepper, and then throw in the olives and capers as well. Cover skilled and let it simmer for about 35-40 minutes.
- Once the water reduces and takes on a saucy consistency, spoon over the liquid on top of the fish once in a while. You could also add in more wine and water if necessary.
- Once the fish is thoroughly cooked plate the fish and drizzle the remaining sauce on top of it – serve hot!
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