Classic Italian flavours and a beautifully simple preparation.
2 cloves garlic, thinly sliced
150 ml extra virgin olive oil
3 plum tomatoes, roughly chopped
1 tsp salt
1 tb flat leaf parsley, chopped
1/4 tsp dried chilli flakes
half a small green capsicum, finely chopped
1 x 1 kg whole John Dory, cleaned
Heat garlic in the oil in a large non-stick pan until it starts to sizzle. Add tomatoes and break them up. Add salt, chilli, capsicum and parsley and simmer 2o mins.
Add fish to the pan, turning over to coat with the sauce, cover and cook on low heat for around 12 minutes and just done. Baste with the sauce several times and turn half-way through.
This works as well with fillets, of other firm white fish, and a shorter cooking time. Take the pan to the table and serve onto everyone’s plates.
Source: Rick Stein’s Seafood Odyssey