GROUPER MATALOTTA-STYL

Preparation: 25 minutes

Cooking: 15 minutes

Servings: 4

INGREDIENTS:

• 1 3/4 lb. (800 g) grouper fillets
• 1/2 cup (60 g) all-purpose flour
• 7 oz. (200 g) tomatoes, quartered
• 3 1/2 oz. (100 g) yellow onion, julienned
• 1/2 oz. (5 g) garlic or about 1 clove, thinly sliced
• 1 bay leaf
• 1/2 oz. (8 g) fresh parsley, chopped
• 1/2 cup (100 ml) white wine
• 3 1/2 tbsp. (50 ml) extra-virgin olive oil
• salt and pepper
• 1/2 cup (100 ml) fish stock
• 3 1/2 oz. (100 g) button mushrooms, sliced

FOR THE GARNISH

• 3 1/2 oz. (100 g) zucchini, sliced
• 4 tbsp. (60 ml) extra-virgin olive oil
• 3 oz. (80 g) bell peppers, cut into 2/3 in. (2 cm) pieces
• 1/4 cup (30 g) sliced almonds

INSTRUCTIONS:

1. Put some of the flour in a shallow tray. Dredge the grouper fillets in the flour.
2. Heat the oil in a skillet until hot. Sauté the onion and the garlic for 1 minute. Add the fish fillets and fry gently. Add the white wine and simmer until it evaporates.
3. Add the tomatoes, season with salt and pepper, and add the fish broth, bay leaf, mushrooms, and parsley and cook over low heat for 5 minutes.
4. In a separate skillet, sauté the sliced zucchini. Add the peppers, season with salt, and sauté over high heat. Add the almonds.
5. Remove the bay leaf. Arrange the fillets on a serving dish, then garnish with the vegetables.