Barefoot in simple way

 

Fillet fishes (they are also good bream or snapper) leaving the skin. Mix well extravirgin olive oil and white wine, pour a large pan to hold the fish. Lay down fillets with the skin down, cook on a slow fire. After two minutes sprinkle fillets with chopped parsley, add the tomatoes cut into cubes, then the olives (preferables if they are drenched and stored in oil), pine nuts. Add sallt and pepper.

Always cook on slow heat until cooked.

It would be better to use two medium pans than a big one to make the baking more homogeneous.

For 4 people

 

SEABASSES n.  4
EXTRAVITGIN OLIVE OIL glass  1
WHITE WINW glass  1
TOMATOES n.  5
PINE NUTS spoon  1
BLACK OLIVE spoon  2
PARSLEY enough   
SALT AND PEPPPER enough