Mérou Cooked with Tunisian Pickles

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About


  • 1 large steak, of 750 g (1⅔ lb), of mérou (grouper ff.)


Take the mérou steak, remove any skin, and roll it in flour, dusting also with salt and pepper. Heat olive oil in a cocotte (heavy pan), and put the fish in it to fry. Brown it on both sides and then take it out.

Now make a tomato sauce by adding hot water to the tomato purée. Add the pickles, cut up as necessary, together with the onions, capers and olives, and quarters of fresh tomato