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/ Recipes
/ Fish fillets with caponata 
PREPARATION TIME:
0 minutes
DIFFICULTY:
MEDIUM
INGREDIENTS:

To made the sauce heat the Caponata in a pan with the whole garlic clove and stir in Three Hills Kunserva. Add the capers and olives and season with salt and black pepper. Heat all the ingredients together for 5 minutes, stirring occasionally to blend the flavors. Place the fish in a frying pan, pour over the stock and wine and add the flavorings. Cover and simmer for 10 minutes or until the fish flakes easily. Using a slotted spoon, transfer the fish to a heated dish. Strain the stock in the sauce and boil to reduce slightly. Season the sauce, pour it over the fish and serve immediately with parsley and lemon wedges.

INSTRUCTIONS:
4 white fish fillets of y our choice (about 150g each)
150ml fish stock and dry white wine for poaching
1 bay leaf
A strip of pared lemon rind
Fresh parsley and lemon wedges to garnish
Black peppercorns

For the Sauce

200g Mayor Caponata
1 garlic clove
1 tablespoon Three Hills Kunserva
1 tablespoon drained capers
12 black olives
Salt and ground black pepper
 
 
 
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