Fish Cutlets with Tuna Sauce

Name: Fish Cutlets with Tuna Sauce
Ingredients: 4 small fish cutlets (namorado, robalo, caçonete etc.); 1 sprig of rosemary; 1 cup dry white wine; 1 can of tuna in oil, drained; 6 anchovy fillets; 3 tablespoons lemon juice; 3/4 cup olive oil; salt and black pepper to taste; black olives for garnish

1
4 small fish cutlets (namorado, robalo, caçonete etc.)
2
1 sprig of rosemary
3
1 cup dry white wine
4
1 can of tuna in oil, drained
5
6 anchovy fillets
6
3 tablespoons lemon juice
7
3/4 cup olive oil
8
salt and black pepper to taste
9
black olives for garnish

Ingredients

1
4 small fish cutlets (namorado, robalo, caçonete etc.)
2
1 sprig of rosemary
3
1 cup dry white wine
4
1 can of tuna in oil, drained
5
6 anchovy fillets
6
3 tablespoons lemon juice
7
3/4 cup olive oil
8
salt and black pepper to taste
9
black olives for garnish

Directions

1
Place the fish cutlets in a refrigerated dish
2
Add the rosemary and white wine
3
Cover with aluminum foil and bake in a preheated oven (200°C) for 15 minutes or until the fish is cooked
4
Let it cool for 25 minutes
5
In a blender, blend the tuna, half of the anchovy fillets, and lemon juice
6
Add the olive oil while blending until a creamy sauce forms
7
Season to taste
8
Arrange two fish cutlets on each plate, top with a little sauce, and garnish with the remaining anchovy fillets and black olives.