Advice & Info: Fish Provencale

500g fish fillets
125g small prawns
1 onion
1 tablesp flour
1/2 cup dry white wine
1/2 cup water
4 large ripe tomtoes
2 tablesp tomato paste
salt, pepper
1 green and 1 red pepper
30g black olives
1 tablesp chopped parsley

Method

Remove skin and bones from fish.
Place fish on base of a shallow ovenproof dish.

Melt butter in frying pan, add chopped onion, cook for two mins.

Stir in flour and cook another two mins.

Gradually add wine, water and tomato paste stiring until sauce thickens and boils.

Add peeled and chopped tomatoes, stir to combine; and cook gently, uncovered for five mins.

Remove from heat and add chopped red and green peppers, prawns, salt and pepper.

Pour sauce over fish, cover and bake in a moderate oven for 30 mins.

Before serving add olives and parsley.