Stewed Redfish

Preparation:

Preparation: Rinse 1 tablespoon of capers and chop them with the pitted olives. Peel the tomatoes and cut them into cubes. Wash the fish. Heat the oil in a saucepan and brown 2 cloves of garlic, remove them, pour in the chopped olives and capers and season. Add the tomatoes, the chilli pepper, the fish, salt and pepper, add 1 glass of water and cook over low heat for about 30 minutes. Peel the redfish, divide it into fillets and arrange it on a serving plate. Drizzle it with the sauce and serve.