Fish provencale

Ingredients 

• 100ml olive oil, plus extra to drizzle
•  1 onion, thinly sliced
•  4 garlic cloves
•  600g canned chopped tomatoes
•  1/2 cup pitted kalamata olives
•  Pared rind of 1 small orange
•  1 bay leaf
•  100ml dry white wine
•  4 x 150g skinless white fish fillets (such as blue eye or snapper), deboned
•  20 small black mussels, scrubbed, beards removed
•  4 slices woodfired bread
•  1 tablespoon chopped flat-leaf parsley leaves

Method 

Step 1
Preheat the oven to 170°C.
Step 2
Heat the olive oil in an oven-proof frypan over medium heat. Add the onion, season well with salt and pepper and cook, stirring, for 4 minutes or until softened. Slice 3 garlic cloves and add to the pan with the tomatoes, olives, orange rind and bay leaf. Cook for a further 1 minute. Add the wine, then place fish fillets in the pan in a single layer. Cover and place in the oven for 4 minutes. Add mussels and return to the oven for a further 4 minutes until the fish is cooked and the mussels have opened (discard any mussels that haven't opened after this time).
Step 3
Meanwhile, heat a chargrill pan over medium-high heat. Brush the bread with extra oil and grill until toasted. Halve the remaining garlic clove and rub bread with the cut side.
Step 4
Divide fish fillets and mussels among 4 shallow bowls, ladle over sauce and top with parsley leaves. Serve with the grilled bread.


Nutrition

Energy 2185kJ	Fat saturated 5.00g
Fat Total 30.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 21.00g	Dietary Fibre 6.00g
Protein 38.00g	Cholesterol 96.00mg
Sodium 787.13mg

All nutrition values are per serve.

Notes

Quick starter: Top a simple dressed green salad with rounds of grilled goat's cheese. Quick dessert: Buy a classic lemon tart from the local patisserie.

Source:

http://www.taste.com.au/recipes/18902/fish+provencale?ref=collections,french-recipes