Ingredients
- 800 g Cape salmon, kabeljou, steenbras or kingklip
- seasoned flour
- olive oil
- TOPPING
- 6 quarters sun-dried tomato in vinaigrette
- 4T pitted black olives
- 4T basil leaves
- 1T (15 ml) green peppercorns in brine
- 3 cloves garlic
- 50 g anchovy fillets in oil
- 2T capers
- 3T olive oil
- freshly ground black pepper to taste
Description
Delicious, Easy Fish Recipe. Serve With Polenta, Roasted Peppers, Tomatoes And Olives. From Ideas September, 1995
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