Provençal-Style Fish

Makes 4 servings
Time: 30 minutes

This is a 1950s-style recipe that takes almost no effort. If you want to cut back on the fat, it will still work fine.

2 tablespoons oil
2 medium onions, chopped
1 teaspoon minced garlic
2 cups cored and chopped tomatoes, fresh or canned (undrained)
½ cup dry white wine or water
1 cup tiny black olives, pitted
½ cup chopped fresh basil leaves
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste
About 1-½ lbs fillets, cut into serving pieces

1. Heat oil for 2 minutes in a large, deep skillet or casserole over medium heat. Add the onions and cook, stirring, until they have softened, about 5 minutes.
2. Add the garlic and tomatoes, raise the heat slightly, and cook, stirring occasionally, until some of the tomato juice bubbles away. Add the wine, stir, and cook another 5 minutes.
3. Add the olives, half the chopped basil, rosemary and thyme, and some salt pepper. Cook 1 minute; submerge the fish in the sauce and cook over medium heat until the fillets are tender and white, about 8 minutes. Garnish with the remaining basil and serve with crusty bread.

(Mark Bittman’s How to Cook Everything)