Fish With Olives

Ingredients

1 snapper about 3 lbs (1.2kg)
flour
2 cloves garlic
100ml olive oil
1 tbs white wine vinegar
salt and pepper
7oz (200g) black olives

Method

Clean, wipe and dry your fish. Season the snapper and coat with flour. Heat oil and fry the fish on each side to seal it. Lower the heat, then add crushed garlic, vinegar and seasoning and cover your pan with a lid or large plate. When the fish is almost cooked, add the black olives and shake the pan, so the flavour goes through your fish.

Serve on a heated serving dish, arrange the olives on dish and pour the cooking juices over it.

Serves 4.

Memories

Fish with olives was a good break from the usual pasta, tomato sauce and meat fare. Mama and her brothers and their wives would head down the Sydney Fish Markets early in the morning to bring back the best seafood to cook on the outside stove and enjoy with plenty of vino and laughter. Then it was off under the trees for a good old-fashioned siesta, a much-loved Italian tradition that stayed in the family.