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

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..