Blue Shark steaks with wine sauce and roasted vegetables

Preparation:

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Take the blue shark steaks out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The steaks are thawed after regaining their elasticity.

Execution:

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Thoroughly rinse the steaks and let them drain in a strainer.

In a non-stick frying pan, heat 15 ml of olive oil, place the steaks in and salt them on top. Sauté for 4 minutes on one side and turn them over gently, until golden from both sides. Remove from the heat and let it cool off.

Return the pan on the stove and when it's hot enough pour the wine. Then include the garlic, the parsley, the rest of the olive oil and the water. Boil for approximately 2 minutes, add the lemon juice and after 1 minute insert the cherry tomatoes. Remove from the heat.

Prepare the vegetables: In a non-stick grillet put 10 ml of olive oil and salt its surface. When the oil gets hot, add the vegetables and cook for 2 minutes turning them over.