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LouiseCol
Provençal catfish
A tasty French recipe. The main course contains the following ingredients: fish, fennel tubers, oil, dry white wine, peeled tomatoes (400 g), garlic (finely chopped), dried Provençal herbs, catfish fillet (fish), dry black olives (a 125 g) and capers.
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Ingredients
Directions
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Clean fennel, halve and cut into strips.
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Heat oil in frying pan and fennel stirring 3-4 min.
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Stir-fry.
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Add wine.
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Cans of tomatoes, garlic, Provencal herbs and salt and pepper to taste.
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Cover fennel covered in 10 min.
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Cut the fish into 8-12 pieces and sprinkle with salt and pepper.
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Place fish between vegetables in cooking liquid.
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Sprinkle the olives and capers over them and cover the fish in a gentle 8-10 minute oven.
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Tasty with brown or Boulogne baguette..
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Nutrition
230Calories
Sodium35% DV850mg
Fat15% DV10g
Protein58% DV29g
Carbs2% DV6g
Fiber4% DV1g
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