Lorenza Avila

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Lorenza Avila

Fish in Tomato Sauce and Black Olives

Name: Fish in Tomato Sauce and Black Olives
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 1 can canned whole peeled tomatoes, with its juice, about 28 ounces; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 2 branches fresh thyme; 1/4 cups black olives, cut into slices; 4 white fish, thick, such as sea bass or cod; 1 leave bay (laurel); 1/2 cups olive oil

40 mins

Low

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Lorenza Avila

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This recipe of white fish is bathed with a tomato sauce with thyme and decorated with black olives. It is a perfect Mediterranean dish to prepare for a casual dinner during the week but delicious. Do not hesitate to prepare this fish recipe

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Ingredients

4 portions

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1 can canned whole peeled tomatoes, with its juice, about 28 ounces
2 cloves garlic, finely chopped
1 onion, finely chopped
2 branches fresh thyme
1/4 cups black olives, cut into slices
4 white fish, thick, such as sea bass or cod
1 leave bay (laurel)
1/2 cups olive oil

Preparation

Separate the whole tomatoes from their juice. Chop the fine onion and garlic.

Put a little olive oil in a medium saucepan and sauté the onion until it is very soft. Add the juice of the tomatoes, the garlic, the bay leaf and the thyme, and let it reduce by half.

Add the tomatoes (previously chopped in a processor).

Let boil about 30 minutes to achieve a thick consistency.

Preheat the oven in "au gratin".

About 10 minutes before the sauce is ready, cook the fish. Put in a refractory and cover with olive oil, season with salt and pepper. Gratin at high temperature for 8-10 minutes, or until ready.

Add the olives to the tomato sauce, remove the thyme twigs and the bay leaf.

Serve the fish fillets bathed in sauce. Sprinkle sliced black olives.