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Provencal fish with tomatoes and olives

Ingredients

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

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.

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.