Ingredients
- 4 bronzini filet
- 2 cup diced canned plum tomatoes
- 1/2 cup sliced kalamatta olives
- 1/4 cup chopped capers
- 1 tablespoon tb of chopped parsley
- 1 tablespoon chopped garlic
- 1 cup white wine
- 1/2 cup diced shallots
Preparation
Baking Directions:
Place a medium sauce pot on the stove on med heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
When the butter begins to foam add your shallots and sweat for a few minutes.
Add your garlic and let cook 5-10 seconds without getting brown.
Deglaze with white wine and reduce by half.
Add tomatoes, olives and capers and lower heat to a simmer for 5-10 min.
Check seasoning, most likely only need black pepper because the olives and capers will provide the salt.
Add parsley right before serving over fish.
