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.
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.