Cooking Instructions
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Step 1
Halve the
Baby Potatoes (170 g)
. Finely chop the
Fresh Oregano (10 sprigs)
and
Italian Flat-Leaf Parsley (10)
. Peel and crush the
Garlic (1 clove)
. Give a large dice to the
Bell Peppers (170 g)
.
Step 2
Heat a large, deep pan over medium-high heat. Add the
Olive Oil (30 mL)
then add the baby potatoes and toss to coat. Distribute evenly across the pan, and allow to brown without stirring for 4-5 min. Turn and brown for 2-3 minutes more.
Step 3
Add the diced pepper and crushed garlic, and cook while stirring for about 3 minutes.
Step 4
Add the
Canned Diced Tomatoes (450 g)
with the liquid. Reduce heat to medium, and bring to a simmer. Add parsley, oregano and
Kosher Salt (3 g)
.
Step 5
Simmer until potatoes are just tender, about 5-7 minutes. While the potatoes simmer, cut the
Grouper Fillets (225 g)
into 4 equal pieces, and season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 6
Add the fish to the pan, submerging the pieces in the liquid as best as possible. Simmer gently for about 5 minutes or until the fish is cooked through. Adjust seasoning to taste. Serve and enjoy!
