Fish fillet on French olive vegetables

Name: Fish fillet on French olive vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 yellow and red peppers; 500 g Celery; 2 medium-sized onions; 3 Vine tomatoes; 1 small clove of garlic; 5 Stem(s) Thyme; 3 Stem(s) Parsley; 2 TABLESPOONS Olive oil; 150 g black olives with stone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Noilly Prat; 75 ml dry white wine; 75 ml Vegetable stock; 600 g Stone bite filet; 7-10 Tbsp Lemon juice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 yellow and red peppers
500 g Celery
2 medium-sized onions
3 Vine tomatoes
1 small clove of garlic
5 Stem(s) Thyme
3 Stem(s) Parsley
2 TABLESPOONS Olive oil
150 g black olives with stone
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Noilly Prat
75 ml dry white wine
75 ml Vegetable stock
600 g Stone bite filet
7-10 Tbsp Lemon juice

Directions

1
Halve the peppers, clean, wash and cut into pieces. Celery clean, wash and cut into wide slices. Peel onions and cut into slices. Tomatoes wash, halve, remove stalk. Cut tomatoes into pieces. Peel garlic and chop finely. Wash herbs and shake dry. Remove thyme and parsley leaves. Chop the parsley leaves finely
2
Heat the oil in a large frying pan. Fry the bell peppers, onions and celery for 3-4 minutes. Add tomatoes, garlic and olives. Fry for another 1-2 minutes and season with salt and pepper. Add 2/3 of the herbs, Noilly Prat, white wine and stock and simmer for about 3 minutes. Put the vegetables in an ovenproof dish
3
Wash the fish and dab dry. Remove any bones. Cut the fish into 4 pieces and season with salt, pepper and some lemon juice. Place the fish on the vegetables and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove, sprinkle with remaining herbs and serve immediately. Delicious with baguette