In a medium pan, bring wine, water, salt and bay leaves to a boil. Wash the fish, remove
any bones, and put it into the water, cover and simmer for
about 12 minutes per inch of thickness, or until fish is cooked
through and opaque.
Core, seed and dice the tomatoes. Pit and chop olives, measure capers, and mix these ingredients together in a bowl.
Remove and discard the skin from the fish. Separate into large
flakes; cool for a few minutes. Prepare baby greens, put onto plates.
Serve with crunchy fresh bread and a dry white wine.
In a small jar, combine the lemon juice, olive oil, salt, and pepper. Close and shake the jar to combine the dressing. Add the fish flakes to the tomato mixture and about half of the dressing. Stir gently. Drizzle the other half of the dressing over the greens. Spoon the fish salad on top and serve immediately.
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