4 fish fillets (750g)
3/4 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 teaspoon cornstarch
1 teaspoon olive oil
1 pinch of salt and pepper to taste
1 can of pure tomato (240g)
2 tablespoons pitted and sliced green olives
1 tablespoon Worcestershire sauce (optional)
4 fish fillets (750g)
3/4 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 teaspoon cornstarch
1 teaspoon olive oil
1 pinch of salt and pepper to taste
1 can of pure tomato (240g)
2 tablespoons pitted and sliced green olives
1 tablespoon Worcestershire sauce (optional)
Place the fish fillets in a pan, cover with water and salt to taste
Cook them until they're tender
Drain and keep warm
In a small pan, melt the butter or margarine and cook the onion and pepper
Mix in the cornstarch, olive oil, salt, and pepper
Add the tomato, olives, and Worcestershire sauce (if using)
Cook until the sauce thickens, then serve over the fish
Serve in 4 portions.
