(Giltheads with olives - Our recipe)

2 medium-size giltheads
45 g (1 1/2 oz) black olives, sliced
45 g (1 1/2 oz) green olives, sliced
2 tablespoons dried chives
2 tablespoons dried parsley
2 teaspoons dried rosemary
2 teaspoons dried bay leaves
4 tablespoons white vinegar
Half a glass of white wine
4 tablespoons extra virgin olive oil
4 teaspoons spicy olive oil, if you like
Salt

Time:
preparation: 20 minutes
cooking: 15 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare the giltheads. Clean, scale and fillet the fish.
Put the olive oil, vinegar, wine, spicy oil (if you like) and aromatic herbs in a non-stick frying pan. Arrange the fish fillets, season to taste with salt and cook over low heat until cooking juice is well retired. Turn the fish fillets more times in order to flavour them and to cook well.
Serve hot.

Note

- This is a low fat and healthy recipe.
- You can cook the whole giltheads if you don't know to fillet them but remember to increase the wine quantity and cooking time. Besides you have to put a lot of the ingredients inside the fish in order to flavour well.
- If you want to learn how to fillet fish, consult our "Cookery School" in the members-only area. It's very useful to learn it for serving fish with few bones and in order to flavour it better and to reduce cooking time.