Pan-fried fish with tomatoes, capers, olives and pine nuts.
Cook time: 10 mins | Prep time: 10 mins | Serves: 2-4
Ingredients.
3 tablespoons extra virgin olive oil
50g butter
400g firm white fish, sliced into 4 pieces, skin off, deboned
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.
On medium to high heat add 2 tablespoons of olive oil and butter to a frying pan. Add 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.
Let pan cool and carefully wipe out the pan with a paper towel. Add tomato, capers, caper brine, olives, pine nuts and dried oregano. Stir and simmer on medium heat for 2-3 minutes.
Turn off the heat and add the fish back into the pan. Coat fish with tomato mixture. Add remaining olive oil, salt and pepper to taste. Sprinkle over fresh parsley and serve.
