Fish in Tomato and Black Olive Sauce

Name: Fish in Tomato and Black Olive Sauce
Prep time: 40 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 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

Lorenza Avila

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

Published: 02-12-2009

Preparation

40 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.