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500g (1lb) fish fillets, such a plaice, flounders, cod, lemon sole, mackerel or bass juice of limes
2 tablespoons olive oil
2 cloves garlic, finely chopped
3 tomatoes, skinned, seeded and chopped
1 green chilli, seeded and finely chopped
1 onion, finely chopped
12 gree olives, stoned
2 tablespoons chopped fresh coriander and salt and pepper
½ avocado
Lime slices and coriander leaves, to garnish
METHOD:
Skin fish, cut into thin slices or small chunks. Place in a glass dish and pour over lime juice. Cover and refrigerate for 24 hours.
Next day, heal oil, cook garlic until coloured slightly. Remove from heat, leave to cool, then add tomatoes, chilli, onion, olives and coriander. Season with salt and pepper.
Drain fish, add to sauce, making sure all the fish is well coated, then cover bowl and chill.
To serve, divide fish and sauce between 4 dishes. Peel and slice avocado. Place s few slices on each plate.
Garnish with lime slices and coriander leaves.