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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Seasonal cooking journal — beautiful, personal, ingredient-driven
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Global weeknight cooking — bold flavors, efficient technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Seasonal cooking journal — beautiful, personal, ingredient-driven
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Global weeknight cooking — bold flavors, efficient technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut the tomato into 3 cm cubes. Flavor the grunt with salt and pepper. Add the olive oil, red chili pepper, and garlic to a frying pan and cook on low heat. Add the grunt and cook both sides on high heat. Add water to Step 2, then add the tomato, olives, and Manila clams. Simmer on high heat for 8 minutes while coating the fish with the sauce. Flavor with herb salt. Transfer to a serving place and garnish with parsley.