Grouper with olives
Instructions
Lightly flour the trance of grouper.
In a saucepan, then heat over low heat two tablespoons of olive oil and let dry chopped onion very finely.
Blanch the tomatoes, Peel, remove the seeds, cut them into cubes and add them to the onion.
Stir and let stand for 10 minutes on medium heat.
Add the slices of fish, a little warm water and pitted olives.
Adjust salt and pepper.
Cook over low heat and covered container for 30 minutes.
Discover if the sauce is too liquid cooking let evaporate over raising a little flame.
Arrange on a warm serving dish and serve.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Frascati "dry" DOC, Lizzano Bianco DOC.
Ingredients and dosing for 4 persons
- 4 trance of grouper
- 400 g of perini tomatoes
- 150 g of green olives (or black olives)
- 1 onion
- Flour
- 2 tablespoons of olive oil
- Salt
- Pepper