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Olive and Sundried Tomato Crusted Fish

The Foodie Physician
  • minutes
  • Serves 4

INGREDIENTS

4

Fish filets, white

2 tbsp

Basil or parsley, fresh

1 clove

Garlic

1/2 cup

Sundried tomatoes

1 cup

California black ripe olives, whole

1 tbsp

Capers

1 1/2 tbsp

Lemon juice

1

Salt and pepper

1/4 cup

Olive oil