Mérou Cooked with Tunisian Pickles from Mediterranean Seafood by Alan Davidson
Take the mérou steak, remove any skin, and roll it in flour, dusting also with salt and pepper. Heat olive oil in a cocotte (heavy pan), and put the fish in it to fry. Brown it on both sides and...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Dutch oven
- Stove
- Spatula
- Plate
Ingredients
- 1 large steak, of 750 g (1⅔ lb), of mérou (grouper ff.)
- flour
- salt
- pepper
- 150 ml (5 fl oz) olive oil
- 1 tbs tomato purée
- 1 cup in all of the pickles – limoun qaris (lemon) and mellah (mixed vegetables)
- a dozen tiny onions
- 1 tbs capers
- 6 black olives and 6 green ones
- 2 fresh tomatoes
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