Mediterranean Fish Casserole

Mediterranean Fish Casserole

2 tbsp. garlic olive oil

2 large garlic cloves, finely chopped

2 red onions, sliced

1/2 tsp smoked paprika

2 red peppers, deseeded and cut into strips

100ml dry white wine

2 x 400g can chopped tomatoes

1 tbsp. sun dried tomato paste

Salt and fresh black pepper

650-700g skinless firm white fish, cod, haddock, cut into large bit sized pieces

125g pitted black olives, cut in half

Fresh thyme sprigs to decorate.

Heat the oil in a large shallow non stick pan with lid, then stir in the garlic and onions. Cover and cook over a gentle heat for about 10 mins. Add the paprika and peppers and cook, stirring, for about 1 min. Add the wine and bring to the boil, then bubble to reduce the liquid by half. Add the tomatoes and tomato paste, then season. Bring to the boil, reduce heat and simmer, uncovered, for about 15 min. Add the fish and simmer for about 5-6 min until just cooked. Stir in the olives and serve. Garnish with thyme.

Serve with buttered French beans and rice

 

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