Fish Provençal Recipe

• 2 tablespoons of olive oil
• 1 or 2 cloves of garlic
• 2 anchovy fillets (optional)
• ½ cup of finely chopped courgette (zucchini) and/or eggplant (aubergine) if desired
• 1 400 gram / 16 oz can of whole peeled tomatoes
• 1 teaspoon of white sugar
• 2 tablespoons of capers
• 2 tablespoons of stoned black olives
• one pinch of cayenne pepper
• salt and pepper
• 500 grams / 1 lb of firm white fish fillets

Peel and crush the garlic. Dice the whole peeled tomatoes. Cut each fish fillet into three pieces. In a deep frying pan or saucepan gently sauté the garlic and anchovies. Add the tomatoes, juice and sugar. Simmer for 10 minutes. Add the capers, olives and cayenne pepper. Add salt and pepper to taste. Add the fish fillets and stir to ensure they are covered with the tomato mixture. Cover the pan and cook for 4 to 6 minutes or until the fish is just cooked through. Caution: the fish will fall apart if over cooked.

(Serves 4)