Grouper fillet, saffron and Gaeta olives.
- 2 Fresh Grouper or Stone bass fillets
- 150g Ficacci Gaeta olives
- powered saffron
- 1 garlic clove
- Fresh chilli to taste.
- Fresh oregano
Heat a pan with olive oil and lightly cook the grouper fillets on both sides adding salt and pepper o taste. Dilute the saffron power in hot water, pour over the fillets. Add the Gaeta olives without removing the stone as it enhances the taste. At this stage add garlic,chilli pepper only to flavor and not take away from the fish aroma. Cook for another few minutes allowing the fillets to take an intense saffron color. Serve on a flat plate adding a sprig of fresh oregano.