Braised red emperor fillet with olive oil, tomatoes, capers, and olives
This is a mild-flavoured dish from fresh fish, with the olive oil, tomatoes, capers, and olive giving it a spectacular colour.
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4 pieces (6-oz/175-g) of thick red emperor fillet (skinned)
10 in good-quality black olives olive oil
1/4 cup olive oil
2/3 cup (150 ml) water
1/2 Juice of lemon
3 medium-sized vine-ripened tomatoes (seeded and roughly chopped)
1 teaspoon small capers (drained and rinsed)
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 14.7 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 23 mg
- Sodium: 181.4 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.9 g
- Sugars: 2 g
- Protein: 7.8 g
Red emperor, one of Australia's best-flavored fish, could successfully be replaced with sea bass, john dory, or even turbot.