Ingredients
- 800 gr Tsipoura
- 400 gr Okras
- 180 gr Tomatoes
- 200 ml Olive oil
- 15 gr Salt
- 10 gr Pepper
- 100 ml White wine
- 80 gr Onion
- 15 gr Garlic
- 20 gr Dill
- 50 ml Vinegar
Method
Fillet the fish and season with salt and pepper. SautΓ© the okras for a few minutes in olive oil, and add the vinegar. Next add the coarsely chopped onion, garlic and finely chopped tomatoes. Leave to simmer till cooked and leave aside. Lightly sautΓ© the fish fillets and serve on a bed of okras.
*Tsipoura is the Greek name for gilt-head sea bream.
