A colourful and tasty dish, Whiting Provencal-Style is easy to make and is simply delicious served with Pommes de Terre
Anna and Broccoli with Almonds.
1 oz. plus
1 teaspoon butter
2 fl. oz. olive oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
1 large green pepper, white pith removed, seeded and thinly sliced 1 large red pepper, white pith removed, seeded and thinly sliced
1 large aubergine , degorged and finely chopped
4 tomatoes, blanched, peeled, seeded and coarsely chopped
2 oz. black olives, stoned and chopped
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried basil
4 whiting fillets, skinned and cut into
6 fl. oz. dry white wine
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Using the teaspoon of butter, lightly grease a large baking dish. Set aside.
In a large, deep-sided frying-pan, melt the remaining butter with 2 tablespoons of the oil over moderate heat. When the foam subsides, add the onions, garlic, peppers and aubergine and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the tomatoes, olives, half the salt and pepper and the basil. Reduce the heat to low and simmer the mixture for 20 minutes.
Meanwhile, season the fish pieces with the remaining salt and pepper. In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the fish pieces and fry for 3 minutes on each side. Remove the pan from the heat and, using a slotted spoon, transfer the fish to a plate and set aside.
Remove the frying-pan from the heat and spoon half of the onion and pepper mixture into the prepared dish. Place the fillets over the mixture and cover the fish with the remaining mixture. Pour over the wine. Place the dish in the oven and cook the mixture for 30 minutes.
Remove the dish from the oven and serve at once, straight from the dish.