FISH PROVENÇALE

PREP + COOK TIME 35 MINUTES SERVES 4

Serve with a warm crusty baguette and a radicchio and rocket salad.

¼ cup (60ml) olive oil

6 green onions, cut into thirds

1 clove garlic, sliced thinly

4 x 200g perch fillets

1 tablespoon finely chopped fresh rosemary

1 tablespoon fresh lemon thyme leaves 500g mixed tomatoes, chopped coarsely

1/3 cup (80ml) dry white wine

1/3 cup (80ml) fish stock

1/3 cup (55g) seeded mixed olives 2 pickled jalapeños, halved lengthways

1 Heat oil in a large, deep frying pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens.

2 Increase heat to high. Season fish; add fish to pan with herbs. Cook fish for 2 minutes each side or until browned lightly.

3 Add tomato, wine, stock, olives and jalapeños to pan; cook, over medium heat for 5 minutes or until fish is cooked. Season to taste.