Name: Olive and anchovy-stuffed garfish
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram truss cherry tomatoes; 1/2 cup (75g) feta-stuffed green olives, finely chopped; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 anchovy fillets, drained, finely chopped; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 8 (750g) cleaned whole garfish, butterflied; 1 (170g) red onion, thinly sliced; 2 tablespoon red wine vinegar; 1 cup firmly packed fresh basil leaves, torn; 2 tablespoon plain flour

Ingredients

500 gram truss cherry tomatoes

1/2 cup (75g) feta-stuffed green olives, finely chopped

2 tablespoon finely chopped fresh flat-leaf parsley

2 anchovy fillets, drained, finely chopped

1 clove garlic, crushed

1/4 cup (60ml) olive oil

8 (750g) cleaned whole garfish, butterflied

1 (170g) red onion, thinly sliced

2 tablespoon red wine vinegar

1 cup firmly packed fresh basil leaves, torn

2 tablespoon plain flour

Method

1.Preheat oven to 220°C.

2.Place tomatoes on an oiled oven tray and roast 10 minutes or until softened.

3.Meanwhile, combine olives, parsley, anchovy, garlic and 1 tbsp of the oil in a medium bowl. Season to taste. Fill cavities of garfish with olive mixture and secure with kitchen string.

4.Combine onion and vinegar in small bowl; stand 10 minutes. Add basil and mix gently.

5.Coat garfish in flour; shake off excess. Heat remaining oil in large frying pan and cook garfish until browned both sides and cooked through.

6.Serve garfish with tomato and basil salad.

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