How to make
Put the chopped garlic, anchovies, hot pepper and olives in the heated olive oil, stew them for about 2 minutes and add the halved cherry tomatoes.
Simmer for 5-6 minutes and add the capers and lemon juice.
Wait for the liquid to evaporate and the sauce to become medium thick, remove it from the heat and sprinkle with chopped parsley, black pepper and salt, if the olives and capers are not very salty.
Cook the fillets on a grill pan and pour the hot sauce over them.
The fish fillet with cherry tomato and capers sauce is very tasty.
