Grouper with Olives and Tomatoes
(Cernia Alle Olive)

Ingredients:

• 4 grouper steaks

• 5 oz (150 grams) green or black olives, stoned

• 14 oz (400 grams) plum tomatoes, peeled, seeded and diced

• 1 onion, finely chopped

• Plain flour, for dusting

• 2 tablespoons extra virgin olive oil

• Salt and pepper

Directions:

1. Lightly dust the fish with flour.

2. Heat the olive oil in a pan.

   Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes.

3. Stir in the tomatoes and simmer for about 10 minutes.

4. Add the fish, 2 tablespoons hot water and the olives

   Season with salt and pepper to taste.

5. Cover and simmer gently for about 30-35 minutes.

6. Remove the lid and, if the cooking juices are too runny, increase the heat to medium and cook for a few more minutes until thickened.

7. Transfer the fish and sauce to a warm serving dish. Serves 4.