Fish with olives

Ingredients for 2 servings:

• 400 g fish fillet(s), white, preferably firm
• 100 g olives, black
• 2 garlic cloves
• 3 shallots
• 4 anchovies
• 2 tomatoes
• 1 slice(s) white bread
• 1 dash of olive oil
• 1 handful of basil
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

from southern France

Wash the fish fillet, pat dry, and place in a baking dish. Peel the garlic and shallots. Chop or mince them as finely as possible, along with the olives, anchovies, white bread, and basil. Blanch the tomatoes, peel and deseed them, and chop them as well. Toast the white bread in a pan with a generous splash of olive oil, then add the shallots, garlic, and the remaining ingredients and mix together. Season to taste with salt, pepper, and lemon juice. Spread this mixture over the fish. Place the whole thing in a preheated oven at 180°C to 200°C (you know your oven better than I do) and bake for about 15 to 20 minutes—until the fish is firm but not dry. Serve with salad, baguette, and a glass of chilled white wine.