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Ingredients
- red wine vinegar
- 600g of skinned flathead fillets
- 2 good-sized, finely chopped tomatoes
- 2 tbsp of chermoula spice mix
- salt
- 1 red onion
- 2 cloves of garlic
- 1 zucchini
- 1 red capsicum
- virgin olive oil
- chopped coriander
- rice for 4 people
Method
Take 600g of skinned flathead fillets and cut into 3cm-thick chunks. Put them in a bowl with 2 good-sized, finely chopped tomatoes. Add 2 tbsp of chermoula spice mix, a pinch or two of salt, and then mix until well coated. Marinate for 15 to 20 minutes. Mince a red onion and 2 cloves of garlic; finely slice a zucchini and a red capsicum. Fry these gently in a pan with 2 tbsp of extra virgin olive oil until softened. Add the fish and tomatoes, stir and bring to a simmer. Add a splash of red wine vinegar. Cover, lower heat and simmer for about 8-10 minutes. Check for salt.
To serve
Serve with chopped coriander and rice.
