in Italy

Olive fish

updated

Spread the love

Ingredients for 4 servings:

  • 2 small onions
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 500 g fresh or canned tomatoes
  • salt and pepper
  • 2 tbsp herbs de Provence
  • 1 lemon(s), juice
  • 600 g fish fillet(s)
  • 100 g sheep’s cheese
  • 120 g olives, black
  • basil leaves
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Chop the onion and garlic and sauté in a pan with 1 tablespoon of olive oil until translucent. Peel the tomatoes and add them, letting them reduce slightly. Season with salt, pepper, and the herbs, and mix in the olives. Add a pinch of sugar. Transfer everything to a baking dish. Roughly dice the fish and drizzle with lemon juice. Place on top of the tomato sauce. Dice the feta cheese, crumble it, and spread it on top. Bake in a preheated oven at 160°C (top/bottom heat) for about 20-30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Schnitzel on the tray

Mushroom foam soup