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Ingredients
- 6 Tbsp. extra-virgin extra virgin olive oil
- 4 x lazzo del rei scaled, cleaned (or possibly any other small oily fish)
- 1 x garlic clove sliced thin
- 8 x cherry tomatoes halved
- 2 tsp capers
- 3 Tbsp. Gaeta olives
- 1/4 c. dry white wine Salt to taste Freshly-grnd black pepper to taste
Directions
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium heat till just smoking.
- Season the fish on both sides and inside the cavity with salt and pepper. Add in the fish to the warm saute/fry pan. Cook the fish on 1 side till done, about 3 min.
- Turn fish over, cook for 1 minute and add in the garlic, tomatoes, capers, and olives. Cook for 1 minute longer and add in the white wine.
- Continue cooking till all wine has evaporated, about 3 min. Season, to taste, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 181 | 90% |
| Total Fat 20.49g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 271mg | 8% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.98g | 2% |
| Protein 1.07g | 2% |
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