Red snapper, sea bass, or sea bream fillet, 150g x 2 (Or whole gutted fish is ideal
Salt for seasoning
Flour for dusting
1 clove garlic
2 tablespoons olive oil
300g clams (mussel or vongole)
½ cup white wine
6 pieces pitted black olives
1 teaspoon brown anchovy
1 teaspoon capers
2 teaspoons sundried tomato
2 teaspoons parsley
1 tablespoon extra-virgin olive oil
1 cup water
Pre-cooked vegetables (such as brunched broccoli, sautéed zucchini, roasted potato)
Season fish with salt, lightly dust it with flour.
Arrange olive oil and crushed garlic clove into non-stick frying pan.
Fry it slowly over low heat until the garlic golden browned, take the garlic out from the oil.
Place fish and sear both sides over high heat till it golden brown.
Add clams into the pan and pour white wine, reduce it to a glaze.
Add olives, capers, chopped anchovy, chopped sun dried tomato and 1 teaspoon chopped parsley.
Pour the water, bring to a simmer over medium fire to combine flavours and reduce the liquid until thickened (you can add some vegetables as an option).
Drizzle olive oil into the sauce.
Serve fish in shallow bowl with thickened broth and garnish with chopped parsley and some drops olive oil.
Recipe courtesy of Tavolo, 5 Boon Tat Street, +65 64231123