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Fish Nicoise In Twenty Minutes

fast.cook's picture
Ingredients
  Olive oil 1 Teaspoon
  Minced garlic in oil 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Marjoram/Thyme 1⁄2 Teaspoon
  Tomato puree 4 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper To Taste
  Pitted black olives 1⁄2 Cup (8 tbs) (Packed In Oil Or Brine, 12 Large, French, Italian Or Greek)
  White fish fillet 12 Ounce (Flounder, Sole, Cod, Or Perch)
Directions

GETTING READY
1) Wash, clean and prepare the fish.
2) Cut the fish into 2 inch pieces.

MAKING
3) In a large pan, heat oil, and saute garlic and paprika for half a minute.
4) Stir in marjoram or thyme, tomato puree, wine and pepper.
5) Allow to simmer for 2 minutes.
6) Add the fish and olives to the tomato mixture.
7) Put the lid on and cook over low heat for 5 minutes or ntil fish flakes of easily with fork.

SERVING
8) Serve hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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