July 21, 2016


Fish fillets - 750 g (1 1/2 lb)
Olive oil - 2 tbsp
Medium onions - 2 ( finely chopped)
Garlic - 1 tsp (finely chopped)
Anchovy fillets - 2 (finely chopped)
Oregano - 1 tsp (dry)
Parsley - 1 tbsp (finely chopped)
Large tomatoes - 3 (peeled and chopped)
White wine - 1 cup (dry)
Ground black pepper - 1/4 tsp
Salt to taste


  • Heat wok, add oil and when hot add onions, garlic and finely chopped anchovy fillets. Stir fry on medium heat till onions are soft and lightly browned.
  • Add oregano, parsley and peeled tomatoes and continue stirring till tomatoes are cooked to a pulp.
  • Add wine and black pepper, stir and simmer gently for 1 minute. Place the fish fillets in the wok, spoon tomato mixture over fish, cover an simmer for 15 minutes. 
  • Adjust seasoning, and serve hot with crusty bread. 

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