12 FRAGATA pitted black olives, chopped
2 tbsp FRAGATA capers
¼ cup olive oil
1 medium onion, chopped
400g Italian (Roma) tomatoes, skinned, diced and crushed with juice
4 snapper fillets or firm white fish of choice
½ cup white wine or vegetable stock
1 cup chicken stock
salt and freshly ground black pepper, to taste
- Preheat oven to 175 °C.
- Heat olive oil in a large oven proof sauté pan over medium heat. Add olives, onion and capers and cook until onion is translucent.
- Add tomatoes and simmer for 5 minutes. Place snapper fillets in the pan and add wine, stock, salt and pepper.
- Place pan in oven and bake for 15–20 minutes. Serve fillets with sauce spooned over top.
Ingredients ¼ cup Wine Vinegar 235g FRAGATA Pitted black Olives 6 firm, ripe tomatoes, coarsely chopped 3 Lebanese cucumbers, unpeeled, coarsely chopped 1 red onion, sliced 1 red capsicum, halved, deseeded, coarsely chopped 220g feta cheese, coarsely chopped 1 tsp...
Ingredients 25 g (1 oz) FRAGATA black olives, pitted and chopped 1 heaped tbsp FRAGATA capers 6 tbsp olive oil 2 large eggplants, diced 1 small onion, chopped 400-g (12 oz) Italian (Roma) tomatoes, skinned, diced and blitzed in a food processor 3 tbsp red wine vinegar...
Ingredients ½ cup FRAGATA Pitted black olives 1 kg roasting potatoes, washed, halved or quartered 1 small onion, diced 4 cloves garlic, chopped 1 capsicum, chopped 1/3 cup raisins (dark or golden) handful of grape or cherry tomatoes, halved handful of baby spinach...
Ingredients 1 cup FRAGATA Pimiento stuffed green olives, drained and diced 2 large firm fillets of fish e.g. Monk, cut into large pieces 1 small onion, cut in to thin slices 3 cloves garlic, peeled, smashed and diced olive or coconut oil 1/2 cup white wine 2 large...