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Fish fillet pizzaiola à la Gabi

updated

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (cod, redfish, pollock)
  • e.g. lemon juice
  • Salt
  • 1 onion(s), diced
  • 1 garlic clove(s), finely diced
  • 5 olives, sliced
  • 2 tbsp vegetable oil
  • 1 tbsp capers
  • 1 pack of tomato sauce (Tomato al Gusto with onions, 370 g)
  • 1 bunch basil, finely chopped
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Rinse the ready-to-cook fish fillet under cold running water, pat dry with a paper towel, and cut into pieces. Drizzle with lemon juice and season with salt. Heat the oil in a pan and sauté the diced onion and garlic. Add the fish fillet, olives, capers, and tomato sauce, then cook everything in a covered pan over medium heat. Add the basil and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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