40 minutes

White fish, 4 fillets
Potatoes, 18oz.
Chopped tomatoes, 14oz/ (2+ 1/2 cup)
Olive oil
Green olives, a handful
Rosemary, 1 stick
Salt and pepper
Chopped parsley, 2 tbsp
White wine


Peel the potatoes, wash them and slice them into thick slices. Put them in a saucepan with plenty of salty cold water. Bring to the boil and cook for 20 minutes. Drain. In a saucepan heat 4 tbsp of olive oil, add the potatoes, add the chopped rosemary and continue cooking for about 10 minutes o runtil soft. Season your fish and coat it with the flour. In another large saucepan put 2 tbsp of olive oil and cook the fish for a minute on both sides with a drop of white wine. Remove the fish and put it aside. In the same pan add the chopped tomatoes, the olives, 2 tbsp of olive oil and cook for 5 minutes and season. Now add the fish and the potatoes to the pan and continue cooking for about 8 minutes or until the fish is cooked. Serve with chopped parsley and a little olive oil.

Thanks to My Little Italian Kitchen