Red porgies with tomatoes and olives Pargo rojo con tomate y aceitunas

RED PORGIES (SEA BREAM) WITH TOMATOES AND OLIVES

  

 Ingredients: 

1 spoonful of olive oil 

2 cucharadas spoonfuls of capers

1/2 small onion, finely chopped

1/4 cup of dry red wine 

1 garlic clove, crushed 

1 pinch of red hot chilli flakes (opcional) 

5 greek pitted olives, chopped

2 spoonfuls of butter 

1 cup of chopped tomatoes 

1 1/2 pounds of red porgy fillet

 

Preparation:

 
Heat up the oil in a frying pan on a medium heat. 

Add the onion, garlic and the olives.  

Fry, stirring occasionally, for 3 minutes or until the onion turns transparent.

Add the tomatoes, capers, wine and the red chilli flakes.

Porgies with tomatoes and olives
Red porgies with tomatoes and olives.

Bring it to the boil then reduce the heat and allow it to simmer for 5 minutes. 

Meanwhile, in another frying pan, heat up the butter on a medium heat until it melts and froths.

Cook the porgy fillets for 2 minutes each side or until the golden slightly.   

Add the prepared sauce, cover the porgies and cook on a medium heat for 3 to 5 minutes more, unitl the fish begins to fall apart very slightly.

Season with salt and pepper to taste. Serve immediately. 

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