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

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.

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

Method

• Step 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.

• Step 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.