This is also good served at room temperature as an antipasto. It doesn’t need much else to accompany it as a main course; just bread or maybe some boiled potatoes and a salad. You can use capers in vinegar (just drain them first), or the salted ones, rinsed.
Put the olive oil and garlic in a large saucepan over medium heat. When you can smell the garlic, add the tomatoes and a little salt and cook for about 10 minutes until the tomatoes have melted, adding about
Meanwhile, sprinkle the flour onto a flat plate. Lightly pat the fish fillets in the flour, season with a little salt and add to the tomato. Cook for about 8 minutes, turning them over once, until they are cooked. Check the seasoning and serve with black pepper and some bread.
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