Tomatoes, Olives, White fish, French cuisine

Provencal fish with tomatoes and olives

Any white fish is good "a la France". With ripe tomatoes, olives and, of course, Provence herbs. This fish recipe will delight you with its ease of execution and appetizing results.

Ingredients

Servings 4
  • 4 white fish fillets (cod, sea bass, devilfish)
  • 300-400 g very ripe tomatoes
  • 50 g delicious pitted olives
  • 40 g of capers
  • 1 medium onion
  • 2-3 garlic cloves
  • 150 ml dry white wine
  • olive oil
  • 1 tsp dry provencal herbs
  • salt
  • freshly ground black pepper

Cooking

Step 1

Cut the tomatoes into small cubes. Salt and pepper the fish on both sides.

Step 2

Peel and chop the onion and garlic. Heat oil in a large saucepan, put onion and garlic, sprinkle with Provence herbs, cook over medium heat for 5 minutes.

Step 3

Put the fish on the onion and garlic, put the tomatoes, olives and capers on it. Pour over the wine and cook over high heat for 5-10 minutes, depending on the thickness of the fish fillet. Pepper, drizzle with olive oil and serve.

Gallery