Name: Pan-fried fish with olives and tomatoes
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2.5 firm white fish fillets (gurnard or similar, or try a whole flounder); 1/2 cup flour, for dusting; 1/4 teaspoon salt and grind of black pepper; 2 tablespoon olive oil; 1 tablespoon butter; 1 cup assorted olives; 1 cup cherry tomatoes; 1/4 cup white wine; extra salt and pepper, to season; basil leaves, to garnish

Ingredients

2.5 firm white fish fillets (gurnard or similar, or try a whole flounder)

1/2 cup flour, for dusting

1/4 teaspoon salt and grind of black pepper

2 tablespoon olive oil

1 tablespoon butter

1 cup assorted olives

1 cup cherry tomatoes

1/4 cup white wine

extra salt and pepper, to season

basil leaves, to garnish

Method

1.Pat fish fillets dry with a paper towel. Dredge in a light dusting of flour, seasoned with salt and pepper.

2.In a large pan, heat the oil and butter to medium. Fry the fish until golden on one side, then flip it, adding the olives and tomatoes to the pan at this stage.

3.Cook for a further 2-3 minutes until the fish is cooked and the olives and tomatoes are warmed through. Remember that fish takes only a little time to cook and it will keep cooking once you take it off the heat.

4.Transfer the fish from the pan to serving plates/dishes. Increase the heat, add the wine to the pan of olives and tomatoes, then simmer for 2-3 minutes. Season to taste.

5.Pour the reduced juices from the pan, warm olives and tomatoes over the fish and garnish with basil leaves.

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Ingredients

Method

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