Minty Fish
Saute in olive oil in big skillet
1 medium red
onion cut in half then sliced
When it's almost cooked, add and cook briefly
2 big garlic
cloves minced
about 1 red pepper
chopped (I used frozen)
On top place
1 lb thin fish
fillets (I used flounder)
Cover and let steam about 4 minutes.
Sprinkle over to taste, about:
1 Tbl anchovy
paste
1 Tbl capers
at least 2 Tbl
black olives
pinch of sugar
2 Tbl cilantro
2 Tbl parsley
½ tsp chili flakes
Turn over and stir a bit and cook until done, turning again
if necessary.
Taste and stir in to your taste, maybe about:
2 Tbl balsamic
vinegar
1/4 tsp ground
black pepper
Put on top and let steam covered over a low flame until just
done, maybe 3 or 4 minutes:
a big handful
of fresh greens, such as spinach or arugula (frozen would work too)
a big bunch of
mint's leaves (no need to tear them)
Serve with crusty whole grain bread, and if you need more
vegetables something like steamed green beans, carrots, potatoes with parsley
and olive oil.
Very adapted from Top
Santé's Müller Light's Sea Bass with Herb Dressing, a recipe by award-winning Christine Bailey; I also tried her Chicken with Olives and Preserved Lemon from the same article and it was amazing! but I didn't change it hugely so of course I'm not presenting that -- but she has a website, https://www.christinebailey.co.uk/ .