Categories: LUNCH

FISH WITH CHERRY TOMATOES

PREP TIME: 7 MINUTES|COOK TIME: 8 MINUTES| SERVINGS: 4

INGREDIENTS

  • 2 tablespoons of olive oil
  • 1 Pinch of sea salt and 1 pinch of ground pepper
  • 2 Pounds of terakihi
  • 1 punnet of halved mixed cherry tomatoes
  • 2 Crushed garlic cloves
  • ½ preserved lemon with the flesh removed and the skin thinly sliced
  • The juice of 1 large lemon and the zest
  • ¼ teaspoon of chilli flakes
  • 1 cup of Sicilian green olives with the flesh cut from the stones
  • 2 tablespoons of fresh oregano

DIRECTIONS

  1. Start by heating the oil into a large Dutch oven over medium-high heat then season the fish and cook, turning just once
  2. Transfer to a plate and cover to keep the fish warm
  3. Add in the tomatoes and cook over high heat for about 4 to 5 minutes
  4. Add in the remaining ingredients except for the oregano and cook for about 2 minutes.
  5. Add in the oregano
  6. Serve and enjoy your dish!

NUTRITION INFORMATION

Calories: 255, Fat: 4.5g, Carbohydrates: 12g, Protein: 15g, Dietary Fiber: 1.1g

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