Easy recipe Provencale Fish Recipe

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about four x one hundred and eightyg skinless blue-eye fillets one tablespoon olive oil one large red onion, finely sliced one garlic (Recipes by ingridients garlic) clove, crushed one tablespoon tomato paste (Recipes by ingridients paste) (Recipes by ingridients paste) about four hundred and twenty-fiveg canned chopped tomatoes one/two cup (about one hundred and twenty-fiveml) white wine one roasted red capsicum (about seventy-fiveg), cut into strips (see note) about twelve pitted kalamata olives, halved one tablespoon chopped flat-leaf parsley (Recipes by ingridients parsley) Steamed chat potatoes, to serveStep one Preheat the oven to two hundredC. Place fish in a lightly greased baking dish. Provencale Fish Recipe. Season, cover with foil and bake for ten-about fifteen minutes until just cooked through. Step two Meanwhile, for, sauce (Recipes by ingridients sauce) heat oil in a frypan over medium heat. Provencale Fish Recipe. Add onion and stir for one-two minutes until it starts to soften. Add garlic (Recipes by ingridients garlic) and stir for a few seconds. Provencale Fish Recipe. Add tomato, paste (Recipes by ingridients paste) (Recipes by ingridients paste) tomatoes and wine, then cook for five minutes until thickened. Provencale Fish Recipe. Add capsicum and olives, then season. Provencale Fish Recipe. Place fish on serving plates and pour over. sauce (Recipes by ingridients sauce) Top with parsley (Recipes by ingridients parsley) and serve with potatoes.. Provencale Fish Recipe.