Fish entree - Gluten and lactose free - Light recipe
2 fish fillets (Swai, cod or similar)
1 tsp Italian capers, packed in salt, rinsed
1 tbsp green olive patè
1 garlic clove
2 anchovy fillets
2 tbsp fresh parsley, chopped
1 cup Italian crushed San Marzano
1 tbsp extra virgin olive oil
Roughly chop garlic, capers and anchovies.
Warm the olive oil in a non-stick skillet and sautee the garlic, capers, anchovy mix, add tomatoes and olive patè; stir and cook for about 2 minutes.
Lower to simmer and add the fish fillets. Cook for 15-20 minutes at a very low heat.
Sprinkle with parsley, and serve!
This recipe serves 2
- It's a very light and healthy recipe.
- You can use peeled tomatoes with their juices. It it important to use San Marzano which are the sweetest tomatoes. Also, it is important to use salt-packed capers, so you won't have unpleasant aftertaste from vinegar.