Salmon fillet Provençal style

Ingredients for 4 servings:

• 4 salmon fillets, approx. 150 g each
• 2 garlic cloves
• 4 stalks of parsley
• 4 olives, black
• 4 tbsp olive oil
• 400 g shallot(s)
• 600 g tomatoes
• 2 bunches of basil
• 4 tbsp white wine
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the salmon fillets and pat dry. Place salt, pepper, chopped garlic, finely chopped parsley, and chopped olives in a mortar with 1 tablespoon of oil, crush finely, and rub the salmon slices into the mortar. Grease a dish and place the salmon side by side. Preheat the oven to 225°C (425°F). Slice the shallots. Heat 3 tablespoons of olive oil in a pan and sauté the shallots until translucent. Set aside to cool. Wash the tomatoes, halve them, remove the stems, deseed them, and dice the flesh. Tear apart two-thirds of the basil leaves. Add the tomatoes and basil to the shallots along with the wine and mix. Season with salt, pepper, and sugar. Spread the vegetable mixture over and among the salmon fillets. Cover the dish with aluminum foil and place the dish in the oven for 15 minutes. After 15 minutes, remove the aluminum foil and cook for another 15 minutes. Tear apart the remaining basil leaves and sprinkle them over the dish.