575 g (1 1/4 lb) cod fillet, skinned and cut into 4 pieces
75 ml/5 tbsp oil
1 large onion, finely diced
2 garlic cloves, crushed
3 tbsp (45 ml) plain flour (All purpose)
8 oz (225 g) tomatoes, peeled, seeded and chopped
1 green pepper, seeded and diced
125 ml (4 fl oz) dry white wine
2.5 ml (1/2 tsp) dried thyme
10-12 stuffed green olives
salt and pepper
for the garnish
1. Heat 30 ml (2 tbsp) of the oil in a saucepan. Add the onion and garlic and fry gently for 4-5 minutes until soft. Add half the flour and cook for 1 minute, stirring.
2. Add the tomatoes and green pepper and stir in the wine, with 125 ml (4 fl oz) water. Add the thyme and bring to the boil, stirring. Lower the heat, cover and simmer for 10 minutes, stirring occasionally. Add the olives, stir gently and simmer for 5 minutes.
3. Meanwhile, season the remaining flour with salt and pepper in a shallow bowl, add the pieces offish and coat on all sides. Heat the remaining oil in a frying pan, add the fish and fry for 10 minutes, turning once.
4. Remove the pieces offish with a fish slice and arrange on a warmed serving dish. Pour the sauce over, garnish and serve at once.
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