Rougets A La Nicoise
|Olive oil||2 Fluid Ounce (About 50 Milliliter)|
|Tomato||1 1⁄2 Pound, blanched, peeled, seeded and coarsely chopped (About 700 Gram)|
|Garlic||4 Clove (20 gm), crushed|
|Dried thyme||1 Teaspoon|
|Black olives||8 Ounce, stoned (About 225 Gram)|
|Lemons||2 , cut into 12 slices|
|Red mullets||6 , cleaned and scaled (Also With The Heads And Tails Left On)|
Heat the oil in a large frying pan.
Add the tomatoes, garlic, herbs and seasoning, reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until the mixture is very thick.
Stir in the olives and lemon slices, then transfer half the mixture to a second frying pan.
Divide the fish between the pans and baste them with the sauce until they are well coated.
Cover and cook, turning the fish occasionally, for 15 to 20 minutes, or until the fleshlakes easily.
Remove the bay leaf and serve at once