Quick & Easy

Olive and anchovy-stuffed garfish

Olive and anchovy-stuffed garfish



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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