ingredients
serves 4
4 white fish cutlets, about 5 ounce each
about 2/3 cup fish stock or dry white wine (or a mixture of the two), for poaching
1 bay leaf
a few black peppercorns
a strip of pared lemon rind, for flavouring
for the tomato sauce
14 ounce can chopped tomatoes
1 garlic clove, crushed
1 tbsp pastis or other aniseed-flavoured liqueur
1 tbsp drained capers
12 - 16 stoned black olives
salt and black pepper
method
1. To make the sauce, place the chopped tomatoes, garlic, pastis or liqueur, capers and olives in a saucepan. Season to taste with salt and pepper and cook over a low heat for about 15 minutes, stirring occasionally.
2. Place the fish in a skillet, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind. Cover and simmer for 10 minutes or until it flakes easily.
3. Using a slotted spoon, transfer the fish into a heated dish. Strain the stock into the tomato sauce and boil ra reduce slightly. Season the sauce, pour it over the fish and serve immediately, sprinkled with the chopped parsley.
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more information
Remove skin from cutlets and reduce the quantity of olives to reduce calories and fat. Use 1 pound fresh tomatoes, skinned and chopped, in place of the canned tomatoes.
