Pan-fried fish with tomatoes, capers, olives and pine nuts.
Cook time: 10 mins | Prep time: 10 mins | Serves: 2
Ingredients.
3 tablespoons extra virgin olive oil
400g firm white fish, sliced into 4 pieces
50g butter
1 large ox heart tomato, diced
1/8 cup baby capers, 1 tablespoon caper brine
1/4 cup green olives, pitted, roughly chopped
1 tablespoon pine nuts
1 tablespoon dried oregano
salt and pepper to taste
1 tablespoon finely chopped parsley to serve.
Method.
1. On high medium to heat add 3 tablespoons of olive oil. Add white fish fillets to the pan and cook on each side for 2-3 minutes. Check the thickest part of the fish to make sure it is not translucent. Remove from the pan and set aside.
2. Wipe out the pan and add the tomatoes, capers, olives, pine nuts and dried oregano. Stir and simmer on medium heat for 2-3 minutes.
3. Turn off the heat and add the fish back into the pan. Add salt and pepper. Sprinkle over fresh parsley and serve.
