Provencal Fish

Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

• 700 g Skinless fish fillets (sea bass or red snapper)
  
• Salt and pepper to taste
  
• 1 tbsp Olive oil
  2 Shallots, finely sliced
  
• 1 clove Garlic, minced
  
• 1 tbsp Tomato paste
  
• 400 g Canned chopped tomatoes
  
• 120 ml White wine
  
• 1 Roasted bell pepper, thinly sliced
  
• 12 Olives, pitted and halved
  
• 1 tbsp Flat-leaf parsley, chopped
  

1. Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.
   
2. To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.
   
3. Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.