Provençal catfish

Name: provençal catfish
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 fennel tubers; 2 tablespoons oil; 100 ml dry white wine; 1 look peeled tomatoes 400 g; 2 cloves garlic finely chopped; 1 tablespoon dried Provençal herbs; 500 g catfish fillet fish; bag dry black olives a 125 g; 1 tablespoon capers

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.

Ingredients

2 fennel tubers
2 tablespoons oil
100 ml dry white wine
1 look peeled tomatoes 400 g
2 cloves garlic finely chopped

1 tablespoon dried Provençal herbs
500 g catfish fillet fish
Bag dry black olives a 125 g
1 tablespoon capers

Directions

Clean fennel, halve and cut into strips.
Heat oil in frying pan and fennel stirring 3-4 min.
Stir-fry.
Add wine.
Cans of tomatoes, garlic, Provencal herbs and salt and pepper to taste.
Cover fennel covered in 10 min.
Cut the fish into 8-12 pieces and sprinkle with salt and pepper.
Place fish between vegetables in cooking liquid.
Sprinkle the olives and capers over them and cover the fish in a gentle 8-10 minute oven.
Tasty with brown or Boulogne baguette..