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Red Snapper with Tomatoes and Olives

4 Red snapper fillets; large
10 Tomatoes; seeded and chopped
2 lb Drained plum tomatoes
3 tb Olive oil
4 oz Chopped onion
2 Cloves garlic; crushed
1 Red chilli pepper
2 oz Black olives
2 Lemons
1 ts Cinnamon; ground
1 ts Cloves; ground
2 oz Flour


Place tomatoes and garlic in a food processor and blend to a pur‚e.

Heat half the oil in a heavy based pan and add the chopped onion and cook. Add the tomato mixture, chillies, olives, lemons, cinnamon, cloves and seasoning, then cook to extract the flavours.

Pass the fish fillets through flour and heat the remaining oil. Fry the fillets until golden brown. Pass the sauce through a sieve and coat over the fish. Serve with couscous and deep fried courgette flowers.


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