recipe of favorite Trevally with tomatoes & olive sauce

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trevally with tomatoes & olive sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trevally with tomatoes & olive sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trevally with tomatoes & olive sauce is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 1 440g can crushed tomatoes
  • 60ml (1/4 cup) dry red wine
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 50g (1/4 cup) chopped stuffed green olives
  • 600g trevally fish fillets, skinned
  • 360g (2 cups) couscous
  • Chopped fresh continental parsley, extra, to serve


  • Step 1
    Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 3 minutes or until the onion softens slightly.
  • Step 2
    Add the undrained tomatoes, wine, tomato paste and parsley to the pan. Season with salt and pepper, and stir. Increase heat to high and bring to a simmer. Reduce heat to medium-high and simmer, covered, for 10 minutes.
  • Step 3
    Stir the olives into the sauce, add the trevally and spoon some of the sauce over. Simmer, uncovered, for a further 3-5 minutes or until the trevally is just cooked through and the flesh flakes easily when tested with a fork.
  • Step 4
    Meanwhile, prepare the couscous following the packet directions.
  • Step 5
    Spoon the couscous onto serving plates. Top with the trevally and sauce. Sprinkle with the extra parsley and serve immediately.

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