Grouper with Olives
4 grouper steaks
5 oz (150 grams) green or black olives, stoned
14 oz (400 grams) plum tomatoes, peeled, seeded and diced
1 onion, finely chopped
Plain flour, for dusting
2 tablespoons extra virgin olive oil
Salt and pepper
Lightly dust the fish with flour.
Heat the olive oil in a pan.
Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes.
Stir in the tomatoes and simmer for about 10 minutes.
Add the fish, 2 tablespoons hot water and the olives
Season with salt and pepper to taste.
Cover and simmer gently for about 30-35 minutes.
Remove the lid and, if the cooking juices are too runny, increase the heat to medium and cook for a few more minutes until thickened.
Transfer the fish and sauce to a warm serving dish. Serves 4.