Fish Provençale | Women's Weekly Food
Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup (250 grams) bottled tomato pasta sauce
- 2 tablespoons finely chopped fresh basil
- 1/3 cup (80 millilitres) fish stock
- 500 grams potatoes
- 2 small eggplant, thinly sliced
- 2 large zucchini, thinly sliced
- 350 grams skinless white fish fillets, thickly sliced
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