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The Silver Spoon, Phaidon Press

Serves 4


• 4 grouper steaks
• all-purpose flour, for dusting
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 14 ounces plum tomatoes, peeled, seeded and diced
• 1¼ cups green or black olives, pitted
• salt and pepper


Lightly dust the fish with flour.

Heat the oil in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.

Stir in the tomatoes and simmer for 10 minutes.

Add the fish, 2 tablespoons hot water and the olives and season with salt and pepper to taste.

Cover and simmer gently for about 30 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.

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