DIFFICULTY: 2
INGREDIENTS PER 4 PEOPLE
flounder fillets, 4
flour to coat
garlic, 1 clove
olive oil
anchovy, 1 fillet
black olives, a handful
chopped tomatoes, 10,6 oz
parsley, a small bunch
salt and pepper
PROCEDURE
Chop the garlic, the parsley and the anchovy fillet; stir fry in a pan with 3 tbsp of olive oil for about a minute (don’t burn the garlic!)
Coat the fish fillets with flour, removing that in excess, then lay them in the pan. Stir fry on both sides for a couple of minutes.
Add tomatoes and olives, salt and pepper.
Cover with a lid and cook for 5 minutes.
Serve sprinkled with olive oil, sided by a green salad and some rustic bread.
Thanks to: My Little Italian Kitchen
