Don’t be afraid of a whole fish and don’t worry if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you prefer.
Serves 4
Ingredients
- 1 whole Denise fish (also called Gilt-Head Sea Bream), cleaned
- 1½ teaspoons pink Himalayan salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, peeled and diced
- 6 cherry tomatoes cut in half
- 1 cup olives
- 1 teaspoon honey
- ½ teaspoon turmeric powder
- 2 lemons, juiced
- ¼ cup fresh thyme leaves, stems discarded
Directions
- Pat the fish dry and sprinkle with 1 teaspoon of salt and pepper on both sides.
- Pour the olive oil into a large skillet and heat. Add the fish and let cook for 3 minutes.
- Turn the fish over and add the remaining ingredients except the lemon and thyme.
- Add ½ cup of water and turn heat down to medium. Cover and let cook for 10 more minutes.
- Remove from heat and add the lemon juice and fresh thyme. Serve whole.
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