Grouper With Olives

Preparation:

Preparation: Lightly flour the grouper slices. In a saucepan, heat two tablespoons of oil over low heat and let the very finely chopped onion dry. Blanch the tomatoes, peel them, remove the seeds, cut them into cubes and add them to the onion. Stir and cook for 10 minutes over medium heat. Add the slices of fish, a little hot water and the pitted olives. Adjust salt and pepper. Cook over low heat with the container covered for about 30 minutes. Find out, if the cooking sauce is too liquid let the excess evaporate by raising the flame a little. Arrange everything on a hot serving plate and serve. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Frascati “Secco” DOC, Lizzano Bianco DOC.