This is a quick and simple one pot meal. Many Mediterranean dishes are straight forward with a few ingredients and NOTHING to hide behind. I picked up this little recipe whilst working with a friend in Cannes. We not only used it cooking in villas, but taught it to our students as well. Use any firm white fish. Serves 4 1 pound/450g Sea Bass or other firm fleshed white fish, seasoned with salt and pepper 1 tablespoon/15ml olive oil, plus extra for drizzling 4 medium potatoes, sliced 1/4 inch/6.35mm thick unpeeled 1 small yellow onion, or 2 shallots, diced 1 clove of garlic minced 6 Roma/Plum tomatoes, peeled, seeded and diced Small handful of kalamata or nicoise olives (pits in) 2-3 branches of fresh time Juice of half a lemon 1 teaspoon salt 1/2 teaspoon ground black pepper Preheat oven to 375F/190/Gas5 In a large heavy bottom casserole or fry pan over medium heat add olive oil,. Layer the potatoes, onions, and garlic in the pan. Cover and cook for 5 minutes. Add 3/4 of the toma
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