Fish from South of France

Serves 2

INGREDIENTS

750g fillet of cod or other white fish, skinned

1/4 cup white wine

Juice of 1 lemon

1 tbsp olive oil 

1 medium onion, finely chopped 

2 cloves garlic, finely chopped 

1 425g can of tomatoes, roughly chopped

Generous amount of mixed herb seasoning 

1 tbsp parsley, chopped

METHOD

Preheat the oven to 200ºC.

Put the fish fillets into a shallow ovenproof casserole and pour the white wine and lemon juice over them. Set them aside to marinate for 10 minutes while making the sauce. 

Heat the oil up on a pan and add the onion and garlic, sautéing until softened. 

Separate the marinade from the fish and add the marinade to the onion and garlic in the pan. Let it bubble and reduce a little, then add the tomatoes and herbs and season to taste. 

Lightly oil the casserole, making sure to get under the fish. Pour the sauce over the fish and bake at 200ºC for about 20 minutes. Sprinkle with chopped parsley to serve.

Serve with french bread, grilled eggplant wedges and a glass of white wine.

Bon appétit! Served on my "La Bohème" dinner plate.