Ingredients

1 kg of fish

 Sea salt and blk pepper

Olive oil for bursting

200gr tinned tomatoes or 6 fresh tomatoes schinned and desceeded

2 garlic cloves , crushed

125ml white wine

250 ml fish stock

Leaves of 2 springs of thyme

Leaves 3 sprigs of tarragon chopped

2 fresh sage leaves

1 bay leaf

Sea salt and freshly ground pepper

Method

For the sauce , put the tomatoes , garlic and oil in a pan , boil , reduce heat and simmer then cook to a pulp , crushing them occasionally

 Add wine and simmer until absorbed , then , add the stock , tarragon , thyme , sage , bay leaf , salt and pepper . brush the fish and season with salt and pepper .

Spoon half of the sauce into a roasting tin , place the fish on top and roast in heated oven 180 degrees celcius / gas 4 for 10 minutes , turn the fish over and roast for the additional 10 minutes .  

Place in a serving dish and keep warm.  

Pour the roasting juices back into the saucepan of nocoise sauce , bring to the boil and then simmer until reduced to the pulp , add salt and pepper  to taste .

Pour the sauce around the fish add the olives and fennel frauds and serve .

• Uncategorized