Fish with Capers and Olives

👨‍🍳 Method

For the Tomato sauce

1. 1
   Sprinkle the za'atar, salt and black pepper over the fish pieces.
2. 2
   In a bowl, mix the halved cherry tomatoes, olive oil and garlic.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add and fry 3 minutes, until the peppers soften.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the halved cherry tomatoes, olives and capers and cook 2 minutes over medium heat, stirring occasionally, until the tomatoes soften, burst and release their juices.

   Stove

To assemble

1. 5
   Pour the wine into the sauce and cook 3 minutes, until the smell of alcohol cooks off.

   Stove
2. 6
   Add the lemon juice to the bubbling sauce.
3. 7
   Place the fish pieces in the sauce, skin side down, and spoon some of the sauce over it. Cover and cook over medium-low heat 8–10 minutes, until the fish flakes easily.

   StoveLid

   💡Don't overcook: overcooked fish dries out and falls apart in the sauce.
4. 8
   Turn off the heat and sprinkle the grated lemon zest and parsley over the top.