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Coley Provencale

ingredients

serves 4 to 5
575 g (1 1/4 lb) coley fillet, skinned and cut into 2 cm/3/4 inch cubes
fat for greasing 15 ml/1 tbsp oil
2 onions, chopped
1 green pepper, seeded and chopped
3 large tomatoes, peeled, seeded and chopped
2 garlic cloves, crushed salt and pepper
8 green olives, stoned (seeded)
8 black olives, stoned (seeded), to garnish

method

1. Grease a shallow ovenproof dish. Set the oven at 180°C/350°F/gas 4.

2. Heat the oil in a large frying pan, add the onions and pepper and fry gently for 5 minutes, stirring frequently. Add the tomatoes and garlic, lower the heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and add salt and pepper to taste.

3. Put the fish cubes in the prepared dish. Add the green olives, then pour the tomato mixture over the top. Cover loosely with greased greaseproof paper or foil and bake for 30 minutes. Garnish with the black olives and serve at once.

What did you think?

18 people have helped to review this recipe. Thankyou!

(Coley) Lieu noir proven├žal
posted by carol @ 02:20PM, 8/23/07
I have a "thing" about coley - particularly the strong smell when it comes fresh from the fishmonger.
This recipe was excellent, because the taste of the fish was present, but the proven├žal mixture (fruits and vegetables from our garden) enhanced the otherwise sometimes negative coley . I shall cook this again!
Nice recipe
posted by karen @ 06:50AM, 9/26/08
What a delious fish dish.I shall be using this recipe to entertain at my dinner parties, fish can be a bit bland but with this recipe it brings it alltogether with the wonerful flavours
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