Fillets Of Grouper With Raisins And Olives

Preparation:

Preparation: Peel the garlic and brown it lightly in a large pan, preferably non-stick, with 4 tablespoons of oil. Crush the clove with a fork, remove it and put the floured grouper fillets in the pot. Let them flavor for a few moments and wet them with a splash of white wine. Turn up the heat and let the wine evaporate. Remove the grouper fillets from the pan and keep them warm. Pour the tomato and raisins into the fish sauce. Add salt and pepper and continue cooking for 10 minutes. Put the grouper fillets back in the pan, add the olives and plenty of parsley, washed and chopped by hand and seasoned with salt and pepper. Serve the fish with a few slices of toasted bread in the oven.