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Fish with Tomatoes and Olives

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This is one of those dishes that you can whip up with minimal effort and in minimal time, packed with flavour of tomatoes, olives and garlic.


  • 17 oz ripe tomatoes
  • 3 cloves of garlic
  • 1 can olives
  • 2 lb white fish fillet (pangasius, tilapia, cod)
  • ¼ cup flour
  • Olive oil
  • Salt
  • Freshly ground black pepper


  1. Wash the tomatoes, leave to drain, make a crossshaped incision. Pour over boiling water, then cold, remove the skin. Cut tomatoes into medium cubes.
  2. Chop garlic. Slice olives.
  3. Cut fish into ½ lb portions and roll in flour-salt-pepper mixture. Fry in olive oil until golden brown from both sides for about 2 minutes. Put fish on a plate.
  4. Fry garlic for 20 seconds. Add olives, fry for another 1 min. Add tomatoes. Sprinkle with salt and pepper and simmer over medium heat for 10 minutes.
  5. Put fish into the pan, cover and cook for about 7 minutes.
  6. Serve hot.