Grouper with Olives

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Grouper with Olives

Serves 4.


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


Lightly dust the fish with flour.

Heat the olive oil in a pan.

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

Stir in the tomatoes and simmer for about 10 minutes.

Add the fish, 2 tablespoons hot water and the olives

Season with salt and pepper to taste.

Cover and simmer gently for about 30-35 minutes.

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.

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