6-8 fillets of Rouget
12oz tomatoes, chopped
1 clove of garlic, minced
1 shallot, finely chopped
A few black olives, pitted and chopped
1 tbsp fresh thyme leaves
1 tbsp chopped chives
1 tbsp chopped basil leaves
1 bay leaf
Olive oil
Salt and pepper to taste
Sauté the garlic and shallot in a saucepan with olive oil. Add the tomatoes, olives, thyme, bay leaf, salt and pepper. Cook on medium heat covered for 20mins.
Place the rouget fillets on a non-stick shallow baking tray. Spray with olive oil and add salt and pepper. Bake for 2-3mins.
To serve, spoon the tomato mix into the middle of a plate, place the rouget fillets on top and sprinkle with chopped basil and chives.
Serves 4 as a starter, 2-3 as a main dish.