Ingredients

• 1 whole fish filleted skin on (pin bonned)
• 2 medium fresh tomatoes
• 1 handful of fresh parsley
• 8 Kalamata olives
• 1 whole lemon
• 1 garlic clove
• One quarter cup capers
• 2 tbsp all purpose (plain) flour
• Half cup virgin olive oil (first press)
• Salt & Pepper

Steps

• Step 1

  Slice and dice the tomatoes (peel them if you prefer), chop the parsley, pit and chop the olives coarsely. Keep all ingredients aside. Cut the whole lemon in half ready to be squeezed (or pre-juice it).

• Step 2

  Drain the liquid from the capers, on high heat, add a frying pan with a generous amount of olive oil. Once it’s hot, add the drained capers and fry until slightly brown and crispy. Remove from pan and Keep them aside.

• Step 3

  Add the flour to a plate and dust the fish on both sides. Shake off any excess, you want a very light coating. Add olive oil to a hot pan and place your fish skin side down. Season with salt & pepper. Keep frying until the skin is crispy brown, check underneath if unsure but it should start to crisp up along the edges. After approx 4 minutes depending on thickness of fish, flip both pieces over. Cook for 2 more minutes then push fish to the side of the frying pan.

• Step 4

  Add the tomatoes, olives, lemon juice and crushed or minced garlic. Remove the fish and place in the serving hot plates. Add more olive oil to the frying pan along with the chopped parsley. Mix well and cook for 20 more seconds. Spoon a line of mixture on the fish not covering it all, add pan juices to the side.

• Step 5

  Garnish with sprinkled fried capers.

Little Tips

You can also add butter to this sauce for an even richer taste.
There should be juices left in the pan from the olive oil, lemon juice and tomato juice, if it's too dry add a few spoons of hot water and mix with ingredients prior to serving.
Most types of fish will work well with this recipe if snapper is not available in your area.