- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 red onions, halved, cut into wedges
- 125ml (1/2 cup) dry white wine
- 70g (1/4 cup) tomato paste
- 2 x 400g cans diced tomatoes
- 1 cup finely shredded basil, plus extra leaves, to serve
- 225g (1 1/2 cups) pitted kalamata olives, halved
- 4 x 220g pieces salmon fillet, pin-boned, skinned
- Steamed green beans and
- roasted Chat potatoes, to serve
- Step 1Heat oil in a large saucepan over high heat. Add garlic and onions, and cook, stirring, for 4 minutes or until onions have softened. Add wine and cook for 5 minutes or until reduced by half. Add tomato paste and cook, stirring, for 1 minute, then add canned tomatoes, basil and two-thirds of the olives. Stir to combine and season with salt and pepper. Bring to the boil, then remove pan from heat.
- Step 2Preheat oven to 200C. Pour sauce Provençal into a deep, 23cm x 30cm ovenproof dish. Place salmon in sauce, then cover loosely with foil. Bake for 15 minutes or until fish is just cooked. Stand for 5 minutes before serving.
- Step 3Divide salmon among plates, spoon over sauce and scatter with remaining olives and extra basil. Serve with green beans and roasted chat potatoes.
- Low carb
- Low sugar
Tip: Dress up this dish when entertaining; after removing the salmon from the oven, scatter the baked fish with 2 tbs each shredded flat-leaf parsley, lemon zest and roasted pine nuts.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef