Fish in Tomato and Black Olive Sauce
This white fish recipe is bathed in a tomato sauce with thyme and decorated with black olives. It is a perfect Mediterranean dish to prepare for a casual yet delicious weeknight dinner. Don't hesitate to make this fish recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 can canned peeled whole tomato, with its juice, about 28 ounces
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 2 sprigs fresh thyme
- 1/4 cups black olives, sliced
- 4 white fish, thick, such as sea bass or cod
- 1 leaf bay
- 1/2 cups olive oil
Preparation
40 mins
0 mins
Low
- Separate the whole tomatoes from their juice. Finely chop the onion and garlic.
- In a medium pot, add a bit of olive oil and sauté the onion until it is soft. Add the tomato juice, garlic, bay leaf, and thyme, and let it reduce by half.
- Add the tomatoes (previously chopped in a processor).
- Let it boil for about 30 minutes until a thick consistency is achieved.
- Preheat the oven to broil.
- About 10 minutes before the sauce is ready, cook the fish. Place in a baking dish and cover with olive oil, seasoning with salt and pepper. Broil on high for 8-10 minutes, or until cooked through.
- Add the olives to the tomato sauce, removing the thyme sprigs and bay leaf.
- Serve the fish fillets drenched in sauce. Sprinkle with sliced black olives.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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