Ingredients recipe (serves 4)
4 x 180g skinless blue-eye fillets
1 tbs olive oil
1 large red onion, finely sliced
1 garlic clove, crushed
1 tbs tomato paste
425g canned chopped tomatoes
1/2 cup (125ml) white wine
1 roasted red capsicum (about 75g), cut into strips (see note)
12 pitted kalamata olives, halved
1 tbs chopped flat-leaf parsley
Steamed chat potatoes, to serve
Method of recipe
1.Preheat the oven to 200°C. Place fish in a lightly greased baking dish. Season, cover with foil and bake for 10-15 minutes until just cooked through.
2.Meanwhile, for sauce, heat oil in a frypan over medium heat. Add onion and stir for 1-2 minutes until it starts to soften. Add garlic and stir for a few seconds. Add tomato paste, tomatoes and wine, then cook for 5 minutes until thickened. Add capsicum and olives, then season. Place fish on serving plates and pour over sauce. Top with parsley and serve with potatoes.
Notes
Shopping tip: Capsicum is available ready-roasted from supermarkets and delis.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion.
