Yellowtail in Sicilian

Remove the scales, remove the insides and wash the fish. Cut off the head and remove the fillet with a knife along the spine. Divide the fillets into portions. In a saucepan with a thick bottom, heat the olive oil and put the yellowtail skin down there. While the fish is being fried, finely chop the olives. Peel the garlic and crush it with a knife. Cut tomatoes into slices.

When the fish turns white around the edges, it means it's time to add vegetables. Add olives, garlic, tomatoes. Season with salt and pepper, add thyme and oregano. Carefully distribute the vegetables on top, creating a kind of cap. Cut the lime in half, squeeze out the juice and pour it over the fish and vegetables. Reduce the heat to a minimum, cover the dish with a lid and simmer for 15-20 minutes until the tomatoes become soft.

Serve yellowtail with vegetables, with which he stewed, garnished with lime circles. And do not forget to pour the dish with the resulting juice. Enjoy your meal!