Provencale fish

Enjoy a healthy and delicious meal of blue eye fillets topped with a provencale sauce.

Recipe «Provencale fish» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 180g skinless blue-eye fillets, 1 tbsp olive oil, 1 large red onion, finely sliced, 1 garlic clove, crushed, 1 tbsp tomato paste , 425g canned chopped tomatoes, 1/2 cup white wine, 1 roasted red capsicum , cut into strips , 12 pitted kalamata olives, halved, 1 tbsp chopped flat-leaf parsley, Steamed chat potatoes, to serve.

Ingredients:

• 4 x 180g skinless blue-eye fillets 
• 1 tbsp olive oil 
• 1 large red onion, finely sliced 
• 1 garlic clove, crushed 
• 1 tbsp tomato paste 
• 425g canned chopped tomatoes 
• 1/2 cup white wine 
• 1 roasted red capsicum , cut into strips 
• 12 pitted kalamata olives, halved 
• 1 tbsp chopped flat-leaf parsley 
• Steamed chat potatoes, to serve 

Instructions

1. Preheat the oven to 200°C. Place fish in a lightly greased baking dish. Season, cover with foil and bake for 10-15 minutes until just cooked through.
2. Meanwhile, for sauce, heat oil in a frypan over medium heat. Add onion and stir for 1-2 minutes until it starts to soften. Add garlic and stir for a few seconds. Add tomato paste, tomatoes and wine, then cook for 5 minutes until thickened. Add capsicum and olives, then season. Place fish on serving plates and pour over sauce. Top with parsley and serve with potatoes.