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 medium to high heat add 3 tablespoons of olive oil. Place white fish fillets into 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. Carefully wipe out the pan with a paper towel and add tomato, capers, brine, 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. Coat fish with tomato mixture. Add salt and pepper. Sprinkle over fresh parsley and serve.

Enjoy! Amanda x