Fish Quick Main Italian

Provencale fish

Name: Provencale fish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 4 x 180g skinless blue-eye fillets; 1 tablespoon olive oil; 1 large red onion, finely sliced; 1 garlic clove, crushed; 1 tablespoon tomato paste; 425g canned chopped tomatoes; 1/2 cup (125ml) white wine; 1 roasted red capsicum (about 75g), cut into strips (see note); 12 pitted kalamata olives, halved; 1 tablespoon chopped flat-leaf parsley; Steamed chat potatoes, to serve

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

4 x 180g skinless blue-eye fillets
1 tablespoon olive oil
1 large red onion, finely sliced
1 garlic clove, crushed
1 tablespoon tomato paste
425g canned chopped tomatoes
1/2 cup (125ml) white wine
1 roasted red capsicum (about 75g), cut into strips (see note)
12 pitted kalamata olives, halved
1 tablespoon chopped flat-leaf parsley
Steamed chat potatoes, to serve

Method

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.