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
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.
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.
serving amount
serves 4 to 5
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