Ingredients
- 150 gm white fish cutlets
- 2/3 cup stock
- Lemon rind
- 1 bay leaf
- 1 tsp black pepper
- 3 tomatoes chopped
- 1 tsp garlic paste
- 1 tsp salt
- 12-14 black olives
- Parsley for garnishing
Method
- Cook the chopped tomatoes, garlic, olives, salt and pepper in a pan on medium heat for 10-15 minutes for the sauce.
- Place the fish in frying pan, then add in the stock, bay leaf and lemon rind. Simmer for about 10 minutes or until the fish is cooked.
- Place the fish on a plate, and strain the stock into the tomato sauce. Reduce this a little and pour on top of the fish.
- Garnish with parsley.
Tip:This dish is very useful for cholesterol patients as oil is not used in it.