Name: Fish Provençale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 3 clove garlic, crushed; 1 cup (250 grams) bottled tomato pasta sauce; 2 tablespoon finely chopped fresh basil; 1/3 cup (80 millilitres) fish stock; 500 gram potatoes; 2 small eggplant, thinly sliced; 2 large zucchini, thinly sliced; 350 gram skinless white fish fillets, thickly sliced

Fish Provençale

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

1 tablespoon olive oil

1 medium brown onion, finely chopped

3 clove garlic, crushed

1 cup (250 grams) bottled tomato pasta sauce

2 tablespoon finely chopped fresh basil

1/3 cup (80 millilitres) fish stock

500 gram potatoes

2 small eggplant, thinly sliced

2 large zucchini, thinly sliced

350 gram skinless white fish fillets, thickly sliced

Method

1.Preheat oven to 220°C.

2.In a medium saucepan, heat oil; cook onion, stirring, until soft. Add garlic; cook, stirring, until fragrant. Add sauce and basil; simmer, uncovered, 5 minutes. Stir in stock; season to taste.

3.Meanwhile, boil, steam or microwave potatoes until tender; drain. When cool enough to handle, slice thinly.

4.Heat oiled grill plate (or grill or barbecue); cook eggplant until browned lightly.

5.Spoon half the tomato mixture into 2-litre (8-cup) ovenproof dish; layer potato, zucchini, eggplant and fish in rows in dish. Pour remaining tomato mixture into dish. Bake, uncovered, about 15 minutes or until fish is cooked.

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Ingredients

Method

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