(Serves 4)

4 mild white fish fillets (about 6 oz)
1 tbsp olive oil
1 onion, chopped
14 ounce can diced tomatoes, undrained
¼ cup flour
½ tsp salt
1/8 tsp white pepper
¼ cup sliced green olives
2 tbsp Parmesan cheese, grated
3 tbsp olive oil

Heat 1 tbsp olive oil in a skillet and sauté the onion for about 5 minutes until tender. Add the undrained diced tomatoes, bring to a boil and quickly reduce heat. Simmer for a further 5 minutes, then add the olives. Remove from heat, cover and set aside.

In the meantime, combine flour, pepper, salt and cheese on a plate. Dip the fish fillets into the mixture on both sides. In a large skillet, heat 3 tbsp olive oil over medium heat, add the fish fillets and fry for about 2 to 3 minutes on each side until nice and golden brown.

Arrange the cooked fish on a serving plate, pour the olive sauce over and serve immediately with a bowl of rice.

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