recipes
Braised grouper on a black olive salsa tagliatelle
Serves: 2
2019-02-28
Ingredients
- 400g Grouper
- ½ glass white wine
- ½ glass fish stock
- ½ fennel
- 3 cloves garlic
- Small bunch mint leaves
- 8 Kalamata olives
- 3 tbsp bigilla (Camel Brand)
- 50ml olive oil
- 100g Tagliatelle (De Cecco)
- 1 black courgette
- 1 avocado
- 1 large tomato
- 1/2 red chilli
- 1 red onion
- 1 lime
- Small bunch coriander
Method
Cut the grouper in two portions, place on a silver foil, cover with the chopped garlic, sliced fennel and chopped mint. Close the foil around the grouper leave the top open, pour in the wine and stock than close. Place the fish on a baking tray and cook for approximately 30 minutes until the fish is cooked through. In a small food processor, blend the olives and olive oil in a paste, boil the pasta and mix the together with the bigilla paste. Slice the courgettes, season well and grill on a griddle pan. Dice the red onion, tomato, chop the chilly and mash with the avocado, add the lime juice, coriander and mix well.
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