Provencal fish with tomatoes and olives

Any white fish is good a la france. With ripe tomatoes, olives and, of course, Provencal herbs. This fish recipe will delight you with the ease of execution and mouth-watering results.

Ingredients

• 4 white fish fillets (cod, sea bass, damn fish)
• 300-400 g very ripe tomatoes
• 50 g delicious pitted olives
• 40 g capers
• 1 medium onion
• 2-3 cloves of garlic
• 150 ml dry white wine
• olive oil
• 1 tsp dry provencal herbs
• salt
• freshly ground black pepper

Directions

1. Cut the tomatoes into small cubes. Season the fish with salt and pepper on both sides.
2. Peel and chop the onion and garlic. Heat oil in a large saucepan, add onion and garlic, sprinkle with Provencal herbs, cook over medium heat for 5 minutes.
3. Put the fish on the onion and garlic, put the tomatoes, olives and capers on it. Drizzle with wine and cook over high heat for 5-10 minutes, depending on the thickness of the fish fillet. Season with olive oil and serve.