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Provencale fish
Provencale fish
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in flavorful blue eye fillets with savory provencale sauce.
Ingredients:
  • 4 x 180g skinless blue-eye fillets
  • 1 large red onion, finely sliced
  • 1 garlic clove, crushed
  • 22.20 gm tomato paste
  • 425g canned chopped tomatoes
  • 125ml white wine
  • 1 roasted red capsicum (about 75g), cut into strips (see note)
  • 12 pitted kalamata olives, halved
  • 20.00 ml chopped flat-leaf parsley
  • Steamed chat potatoes, to serve
Instructions:
  • Preheat your oven to 200°C. Arrange the fish in a lightly greased baking dish, season it, cover with foil, and bake for 10-15 minutes until cooked through.
  • To make the sauce, heat oil in a pan over medium heat. Sauté onion until soft, then add garlic for extra flavor. Stir in tomato paste, tomatoes, and wine, simmer until thickened. Finally, add capsicum and olives, season to taste. Serve the sauce over the fish, garnish with parsley, and enjoy with potatoes.

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