COLD FISH IN OLIVE OIL

Preparation Method :

• Wash the fish and scrape off any loose scales and pat dry on a kitchen paper. If the skin is thick, make several diagonal slits to aid cooking.
• Heat the oil in a pan and fry the fish slowly, cook lightly on both sides for about 10 minutes. Lift out gently, drain on kitchen paper and then allow to cool.
• Saute green pepper in the same oil, then add onion and cook until both are soft. Add garlic and saute for further 2 - 3 minutes. Pulp the tomatoes and blend with the puree and parsley. Add to the pan, season to taste, stir it well and simmer for 15 minutes.
• Lift the fish carefully back into the pan, cover with the sauce and cook gently for 10 - 15 minutes. If the sauce is too thick, add a little water mixed with lemon juice.
• Finally, remove the fish to a large serving dish and pour the sauce over it. Surround it with the olives, cool and then refrigerate. Remove about 10 - 15 minutes before eating.