BAKED FILLETS WITH PROVENCALE SAUCE

• INGREDIENTS (SERVES 2):
  
  The following recipe can be made with equal success with 2 generous portion
  size fillets of any of the following: gurnard, red mullet, red snapper or red fish
  
  To make the provencale sauce you will need:
  1 tablespoon olive oil
  1 medium - large onion chopped
  4 - 5 sticks celery chopped
  1 garlic clove crushed
  1 small red or green pepper chopped
  400g tin chopped plum tomatoes
  1 small courgette chopped
  Dessert spoon soup bouillon or a stock cube
  Dash tomato ketchup
  Teaspoon mixed herbs
  Teaspoon sugar or honey
  Seasoning to taste
  

1. To bake your fish, rinse the fillets and pat them dry with kitchen roll.
2. Grease an ovenproof dish with butter. Lay the fillets in the dish and top with a knob of butter.
3. Season with herb salt or sea salt and ground black pepper.
4. Cover and place in a pre-heated oven on medium for around 30 minutes or until cooked.
5. To make the provencale sauce, heat the olive oil in a large saucepan.
6. On a medium heat, add the chopped onion, celery, pepper and the crushed garlic clove.
7. Stir well, cover and sweat the vegetables for 5 minutes on a low heat, stirring occasionally.
8. Add the tomatoes, bouillon or stock, tomato ketchup, herbs, seasoning and honey or sugar.
9. Stir well and simmer for a few minutes.
10. Add the courgette and simmer for a further 20 - 30 minutes.
    
    Serve with your lovely, tender baked fish fillets and enjoy!