1 Fry 1 chopped onion in 30 ml (2 tbsp.) butter until golden brown. Add 30 ml (2 tbsp.) chopped garlic and fry for another 3 minutes.
2 Add 125 ml (½ cup) red chili pesto, 20 pitted green olives, 2 anchovy fillets, 30 ml (2 tbsp.) grated lemon rind, 5 ml (1 t) peppers, 12 salad tomatoes, peeled and chopped, and simmer for 15 minutes over low heat.
3 Season 6 x 200 g portions of white fish with salt, ground black pepper and 20 ml of avocado oil. Set aside.
4 Place the fish in a baking dish and pour the sauce over. Bake for 40 minutes at 200 °C.
5 Remove from the oven and rest for 15 minutes. Sprinkle with a handful of fresh parsley and serve with couscous.
