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Preheat the oven to 200°C.
Boil some water for the chicken stock add the stock stir until dissolved. Each stock cube makes 500ml of stock.
Coarsely chop the roasted red capsicum.
Add the potatoes to a saucepan, cover with water and bring to the boil. Cook until tender.
Slice the red onion and crush the garlic.
Chop the parsley and slice the olives into halves.
Season the fish with salt and pepper on both sides.
Place the fish on a lightly greased baking tray, cover with aluminium foil. Place in the oven.
Heat oil in a saucepan over high heat.
Add the garlic and onion, and cook until the onions soften.
Place greens beans in a pan and cover with water and bring to boil.
Add the chicken stock, tomato paste and chopped tomatoes to the onion and garlic, continue to cook.
Stir the capsicum and olives through the sauce.
Once the green beans have started to boil, reduce heat and simmer until tender.
Season the sauce with salt and pepper to taste.
Remove the fish from the oven, uncover and pour the provencal sauce over the fish. Return to the oven to continue to bake until the fish is firm and cooked through.
Drain the beans and distribute among serving plates.
Drain the potato, slice and arrange alongside the beans on the serving plates.
Distribute the fish and provencal sauce among serving plates and serve garnished with remaining parsley.
Follow the recipe steps below or
Sandra Annon Verified
This was very tasty. As my husband does not like olives I only added them to my dish when serving up. We would have loved a little bit more fish though.
Aleya Al Hammadi
It was easy to follow
One of my faves! Simple and full of flavour.