Directions
- 1Season the fish with salt and pepper and drizzle over half the olive oil, gently rubbing it over the fish. Set aside.
- 2Place a large frying pan over a medium/high heat and add the remaining olive oil, onion, garlic, and a pinch of salt.
- 3Cook, stirring for 3 minutes, to soften then add in half the capers, the tomatoes and oregano.
- 4Turn the heat down and cook the tomatoes out until bursting, crushing them with a fork to create a thick ragu then stir through half the olives.
- 5Nestle in the fish and scatter over the roast peppers.
- 6Cover the pan with a lid and let it simmer on a low heat for 10-12 minutes, until the fish is just cooked.
- 7Serve scattered with remaining capers, olives, parsley and lemon to squeeze.
Ingredients
- 500 g firm white flesh fish fillet
- salt
- pepper
- 3 tbsp olive oil
- 1 brown onion
- 2 clove garlic
- 4 tbsp capers
- 2 punnet grape tomatoes
- 2 tsp dried oregano
- 0.5 cup pitted kalamata olives
- 0.5 cup roasted pepper strips
- 1 handful parsley leaves
- lemon wedges
Equipment
large frying panknifeforkspoonlid
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