28/08/2026
Mediterranean Fish 🍅 🌿
•
• 3 tablespoons (60ml) extra virgin olive oil
• 400g firm white fish, evenly sliced into 4 pieces
• 50g butter, unsalted
• 1 large ox heart tomato, diced into 1cm pieces
• 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.
