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Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 24 ripe cherry tomatoes, cut in half
- 1 cup basil leaves
- 100ml dry white wine or water
- 20 small green olives, stones removed
- Salt and pepper
- 4 pieces blue-eye trevalla, each about 160g, skin removed
Method
Heat olive oil in a casserole dish. Gently fry onion and garlic. Add tomato halves, basil, wine and olives. Stir in a few good pinches of salt. Simmer about 5 minutes until tomatoes have separated. Arrange fish on top so they are not touching.
Spoon some of the tomato sauce over fish, cover, turn heat to very low and simmer for 5 minutes. Remove from heat and rest for another 5 minutes. Add more salt if needed and a few turns of pepper. Serve immediately.
