Mediterranea Fish Filet

by Chef Gianfranco Munna

4 white fish filet, about 6 oz. each

1/3 Cup fish stock or dry white wine (or a mixture of the two)

1 bay leaf

A few black peppercorns

Strip of pared lemon rind

14 oz. can chopped tomatoes

1 garlic clove, crushed

1 Tbsp drained capers

1 Tbsp pastis or other anise flavored liqueur such as Pernod

12-16 pitted black olives

Salt & black pepper

Chopped parsley

Place tomatoes, garlic, pastis, capers and olives in a saucepan.

Season to taste with salt & pepper.

Cook over low heat for about 15 minutes, stirring occasionally.

Place the fish in a frying pan and pour the stock and/or wine over it.

Add bay leaf, peppercorn and lemon rind.

Cover & simmer for 10 minutes or until it flakes easily.

Using a slotted spoon, transfer the fish into a heated dish.

Strain the stock into the tomato sauce and boil to reduce slightly.

Season the sauce, pour it over the fish, sprinkle with chopped parsley, and serve immediately.

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