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Provencale fish

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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