Ingredients
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4 bream fillets
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10 herry tomatoes, cut in half
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1/2 cup black olives, no stones
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2 pring onions, finely chopped
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1 love garlic, finely chopped
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1 tablespoon olive oil
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1/2 glass dry white wine
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round black pepper
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1 tablespoon parsley, finely chopped
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Vegetables:
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Broccoli
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Carrots
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Peas
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Salt
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Pepper
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1 tablespoon olive oil
Instructions
Put the olive oil in a frying pan and fry the spring onion and the garlic until they soften. Add the fish fillets with the skin side down. Season with salt and pepper and add the cherry tomatoes and the olives. Continue cooking for another 2 minutes.
Add the wine and cook over high heat until the sauce has settled and thickened, about 3 to 5 minutes. Then sprinkle with parsley and serve together with the steamed vegetables.
Bon appétit!
From Chef Noel Christos Bassil
