Fish Provençale

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Fish Provençale
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 3 clove garlic, crushed
  • 1 cup (250 grams) bottled tomato pasta sauce
  • 2 tablespoon finely chopped fresh basil
  • 1/3 cup (80 millilitres) fish stock
  • 500 gram potatoes
  • 2 small eggplant, thinly sliced
  • 2 large zucchini, thinly sliced
  • 350 gram skinless white fish fillets, thickly sliced


Fish Provençale
  • 1
    Preheat oven to 220°C.
  • 2
    In a medium saucepan, heat oil; cook onion, stirring, until soft. Add garlic; cook, stirring, until fragrant. Add sauce and basil; simmer, uncovered, 5 minutes. Stir in stock; season to taste.
  • 3
    Meanwhile, boil, steam or microwave potatoes until tender; drain. When cool enough to handle, slice thinly.
  • 4
    Heat oiled grill plate (or grill or barbecue); cook eggplant until browned lightly.
  • 5
    Spoon half the tomato mixture into 2-litre (8-cup) ovenproof dish; layer potato, zucchini, eggplant and fish in rows in dish. Pour remaining tomato mixture into dish. Bake, uncovered, about 15 minutes or until fish is cooked.

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