ITALY
- 600 g grouper / gurnard, cut into four pieces
- 400 g tomatoes
- 100 g green olives, pitted, halved
- 100 g onions, sliced
- 60 ml white wine
- 30 g capers
- 30 ml olive oil
- 2 garlic cloves
- 2 sprigs parsley, chopped
- Seasonings
Sauté garlic and onion in the oil, add the grouper. Pour in the wine, allow to evaporate. Add capers, olives, tomatoes and some seasonings, bring to a low boil. Reduce heat and simmer until the fish is cooked, about five minutes. Serve in the sauce, garnished with parsley.