Fish Provençale

Equally versatile and fragrant, Provençale sauce can liven up the most basic of meals - from pasta to jacket potatoes or with chicken and fish. If you feel you need something a little more filling, add some wholegrain rice, pasta or a serving of courgetti.
Serves 4
Total Time
40 Minutes
1 onion, peeled and diced
1 clove of garlic, peeled and crushed
olive oil
1 x 400g tin of cherry tomatoes
70g of pitted black olives
4 fish fillets, frozen or fresh
Fresh basil, to finish
Step 1
Sauté the onion and garlic together in a little olive oil for 8 to 10 minutes, until soft. Add the cherry tomatoes and black olives and bring to a very gentle simmer.
Step 2
Top with the fish fillets and cover with the lid. Poach for 10 to 20 minutes (depending on the size of the fish and if it is fresh or frozen. It is done when opaque all the way through and flakes easily).
Step 3
Serve hot, sprinkled with torn basil leaves.

TIP: This works best in a shallow frying pan with a lid, although a large cast-iron casserole with a lid can also be used.

Simply Good For You by Amelia Freer (Michael Joseph, £22) Photography by Susan Bell

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