Grouper fillets To raisins and olives
Instructions
Peel the garlic and let brown slightly in a pan, preferably nonstick, with 4 tablespoons oil.
Crush the cloves with a fork, delete and put in pot flour dusted grouper fillets.
Let them stand for a few moments and wet your hair with a splash of white wine.
Turn up the heat and let the wine evaporate.
Remove grouper fillets from the Pan and keep them warm.
Pour in the tomato fish sauce and raisins.
Add salt and pepper and continue cooking for 10 minutes.
Put back into the pan of grouper fillets, add the olives and parsley chopped, washed and cleansed with the hands and add salt and pepper.
Serve the fish with a few slices of toast in the oven.
Ingredients and dosing for 4 persons
- 4 fillets of grouper (fillets from 150 g each)
- 600 g of tomato pulp
- 12 ligurian olives
- 2 cloves of garlic
- 40 g of sultanas
- Spray 1 of dry white wine
- Flour
- Parsley
- Some slices of bread
- 4 tablespoons of olive oil
- Salt
- Pepper