BAR A LA NICOISE



1 bar of approximately 1 kg (2,2 lbs). salt, pepper, 5 tbsp olive oil, 2 onions, 1 kg (2,2 lbs) of tomatoes (fresh or canned), 2 cloves of garlic, salt, pepper, a bouquet garni, a handful of olives (green or black), 1 tbsp chopped parsley, a small can of fillets of anchovies.

Salt and pepper the fish, coat it with half the oil. 

To make it easier to cook, you can make notches in its thickest part. 

In the other half of the oil, melt the chopped onions, add the tomatoes, garlic, seasoning, bouquet garni, let simmer for 30 minutes.

Put the fish in the hot, preheated oven, cook for 20 mn, turning it over halfway through cooking.

Coat it with tomato sauce in which you have added olives.

Decorate with anchovies that you will arrange in a cross and serve immediately. 

We can add unlimited capers with sauce. 

Small fish and sliced ​​fish, prepared with this way, can be pan-fried in oil (instead of baked) before to be coated with sauce.



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