Provençal pollock

Ingredients for 6 servings:

• 6 servings of fish fillet(s)
• 2 onions
• 2 bell peppers, green and yellow
• 100 g olives, black
• 200 g feta cheese
• 20 cherry tomatoes
• 1 lemon(s), untreated
• 4 garlic cloves
• 8 tbsp olive oil
• Salt and pepper, sugar
• 3 tsp tomato paste
• 500 ml vegetable stock
• 125 ml sparkling wine
• 1 bay leaf and a sprig of fresh thyme

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Grate the lemon zest, juice the lemon, mix both with 4 tablespoons of olive oil, and marinate the pollock with it, seasoning with salt and pepper. Then refrigerate for 1 hour. Peel the onion, slice it, and sauté it in 4 tablespoons of olive oil. Quarter the garlic, cut the bell peppers into little finger-length pieces, and add both when the onions are translucent. Stir in the tomato paste and let it brown. Quarter the tomatoes and add them. Deglaze with the sparkling wine, then pour in the stock, adding a bay leaf and fresh thyme. Finely chop the olives and feta and add them. Preheat the oven to 160°C (320°F). Pour the sauce into a large roasting pan, add the pollock and the marinade, and cook for 35 minutes. Serve with yellow-green pasta and a very dry white wine.