Cooking with Peachy

Posts Tagged ‘olives’

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• GILT HEAD BREAM (or any other to taste) – 1.5kg / 4PCs.
• SALT – 2 tsp.
• GARLIC POWDER – 1 tsp.
• COOKING OIL – 500ml

INGREDIENTS FOR THE SAUCE:

• FRESH CHERRY TOMATOES – 400gr
• GREEN OLIVES – 100gr
• ONION RINGS – 100gr
• DILL – ¼ tsp.
• GROUND PEPPER – ¼ tsp.
• BROTH CUBE – 1 PC. (Classic flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS

Remove scales and upper back thorns from fish and run a couple of cuts on each side, season with salt, ginger powder and garlic powder and massage the skin to allow fish to absorb spices. Deep fry fish until golden and crisp and set aside on a layer of kitchen paper to absorb excess oil. Heat a frying pan and add olive oil, sweat onions and then add cherry tomatoes, broth cube and dill, Once tomatoes are smashed, add olives and simmer for 5min. Lay fish on a serving dish and pour sauce all over.