Snapper fillet with datterino tomatoes, olives, capers and thyme

I n g r e d i e n t s

  • 800 gr snapper fillet
  • 16 datterino cherry tomatoes
  • 32 ottobratica olives
  • 16 desalted capers
  • 2 sprigs of fresh thyme
  • Extra virgin olive oil
  • Salt to taste.
  • Pepper
  • 250 ml vegetable broth

I n s t r u c t i o n s

  • In a skillet pour a drizzle of evo oil the fish fillets and all the ingredients together.
  • Cook over low heat for about 15 minutes, taking care not to let the fish stick to the bottom of the pan. Add a ladleful of vegetable broth if necessary.
  • When cooked, serve the fish on a serving plate.

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