Roasted fish with tomato
and olive oil sauce
Lunch or Dinner
- 4-5 fish slices preferably common dentex or grouper
- 2 medium size ripe thinly sliced tomatoes
- 1 cup of Minerva sustainable extra virgin olive oil
- 1 tbsp thinly chopped parsley
- juice from half a lemon
Step by step directions
Wash, add salt and cook the slices of fish in a frying pan or grill.
In a bowl mix the two ripe thinly sliced tomatoes, the cup of Minerva sustainable extra virgin olive oil, parsley, lemon juice, salt and pepper.
Spread the tomatoes, feta (thickly cut), peppers and olives (after you have removed the seeds and cut them into rings) on the dough.
Serve the fish while hot, having poured the tomato and Minerva sustainable extra virgin olive oil sauce on top.