Fish fillet a la Puttanesca

Ingredients for 4 servings:

• 4 fish fillets (e.g. redfish)
• 20 black olives
• 2 tsp capers
• 1 small pepper, red
• 6 spring onions
• 4 m.-sized tomatoes
• 2 cloves garlic
• 1 bunch of basil
• 6 tbsp olive oil
• Salt
• pepper
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200°C. Pit the olives, halve, deseed, and finely chop the peppers. Blanch, peel, and slice the tomatoes. Peel and halve the garlic, trim the spring onions, and chop the white parts. Roughly chop or finely tear the basil. Lightly season the fish fillets with salt and pepper and place in a dish with a lid (e.g., a Roman pot). Sprinkle a pinch of thyme, olives, capers, spring onions, and peppers on each fillet. Place the garlic around the edge. Scatter over the basil, cover with tomato slices, and pour over the oil. Season with more pepper, salt, and the remaining basil. Cover and cook for 30 minutes. Fish out the garlic and serve the fish so that it is covered with the vegetables, then drizzle with the sauce. Serve with rice (e.g., Patna rice).