Provencale fish

Delicious Provencale fish Recipe

Enjoy a healthy and delicious meal of blue eye fillets topped with a provencale sauce.
Provencale fish
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.


  • 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


  • 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.

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