Halibut with pine nuts, tomatoes and olives.

Halibut with pine nuts, tomatoes and olives.
In fact, this fish in Mediterranean style, with a classic set of products – tomatoes, olives, pine nuts and oregano. Very tasty broth, yum. With the calories and useful in this dish is also okay.

1 tbsp olive oil
3 medium cloves garlic, minced
1/2 cup dry white wine
3 cups Grape tomatoes (or cherry), cut in half or if och.bolshie – into quarters
1 1/2 cups chicken broth
1/2 cup olives Nicoise or Kalamata, cut in half
4 fillets (without skin), white fish (halibut, cod and so on.)
freshly ground black pepper
1 tbsp fresh thyme, minced
1 tbsp fresh oregano, minced
2/3 cup pine nuts, lightly fry
herbs to taste – parsley, dill (optional)

Cooking method:  

1. In a large skillet over medium-high heat, heat the olive oil, add the garlic and lightly fry a few seconds (be careful, he quickly lit). Add wine and evaporate in half, for about 2 minutes. Add tomatoes, broth, olives. Bring to a boil and cook izrezka stirring occasionally, until tomatoes soften the small, 8 minutes.
2. The fish with salt and pepper. Thyme and oregano stir into the sauce. Place the fish in a sauce, bring to a boil, cover and reduce heat to low. Boil until cooked fish, 4-6 minutes. Arrange the fish in portions on plates and sprinkle with pine nuts. Dosolit and doperchit to taste (I’m not salted, I had the salt from the olives). Drizzle with fish sauce, sprinkle with herbs and serve.

палтус с кедр орех

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