Scorfano with Zucchini, Cherry Tomatoes & Olives from Limoncello and Linen Water by Tessa Kiros
This is lovely and has the accessories (zucchini and tomatoes) included so you don’t have to serve any vegetables on the side. All you need to do is the preparation, then it just does its own...
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Ingredients
- 4 fillets (about 600 g/1 lb 5 oz in total) scorfano (scorpion fish)
- 200 g (7 oz) cherry tomatoes on stalks, big ones can be halved
- 1 heaped tablespoon chopped parsley
- 4 tablespoons olive oil, plus extra, for serving
- 300 g (10½ oz) small zucchini (courgettes), rinsed and sliced quite thinly
- 125 ml (4 fl oz/½ cup) white wine
- 6 basil leaves
- 20 or so whole black olives
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