Trevally with tomatoes & olive sauce

title="Trevally with tomatoes & olive sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Trevally-with-tomatoes-amp-olive-sauce.jpg" alt="Trevally with tomatoes & olive sauce"
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(1) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Everyday easy

Ingredients

• 2 tablespoons olive oil


• 1 brown onion, chopped


• 1 440g can crushed tomatoes


• 60ml (1/4 cup) dry red wine


• 2 tablespoons tomato paste


• 1/4 cup chopped fresh continental parsley


• Salt & freshly ground black pepper


• 50g (1/4 cup) chopped stuffed green olives


• 600g trevally fish fillets, skinned


• 360g (2 cups) couscous


• Chopped fresh continental parsley, extra, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 3 minutes or until the onion softens slightly.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the undrained tomatoes, wine, tomato paste and parsley to the pan. Season with salt and pepper, and stir. Increase heat to high and bring to a simmer. Reduce heat to medium-high and simmer, covered, for 10 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Stir the olives into the sauce, add the trevally and spoon some of the sauce over. Simmer, uncovered, for a further 3-5 minutes or until the trevally is just cooked through and the flesh flakes easily when tested with a fork.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, prepare the couscous following the packet directions.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spoon the couscous onto serving plates. Top with the trevally and sauce. Sprinkle with the extra parsley and serve immediately.
  
  
  

• Low sugar

Nutrition

• 2467 kj

  Energy




• 14g

  Fat Total




• 2g

  Saturated Fat




• 7g

  Fibre




• 39g

  Protein




• 78mg

  Cholesterol




• 473.69mg

  Sodium




• 6g

  Carbs (sugar)




• 71g

  Carbs (total)

All nutrition values are per serve

• Author: Bettina Jenkins


• Publication: Australian Good Taste

Source: taste.com.au