- Slowly heat the olive oil in a large flameproof casserole or in a heavy frypan. Peel the onion and slice thinly. Seed the capsicum and slice into thin strips. Slice the tomatoes.
- Put the vegetables into the pan, peel the garlic and crush it in. Cover and cook over high heat for 6–8 minutes, shaking the casserole occasionally so that the vegetables do not stick.
- Meanwhile, cut the fish fillet into 5cm cubes and sprinkle with the juice from the half lemon. Finely chop the parsley and put aside.
- Stir the wine and tomato paste into the vegetables. Cut the whole lemon into very fine slices and arrange in a single layer on top.
- Put the fish on top of the lemon slices. Season with salt and pepper and sprinkle with the parsley. Reduce the heat to moderate, cover and simmer for 15 minutes; uncover for the last 5 minutes if the sauce seems too liquid. The fish is cooked when the flesh turns opaque and flakes easily.
Serve the fish with plenty of crusty bread or a big bowl of steamed rice with which to soak up the juices, and a green salad tossed with feta or soft goat's cheese and black olives, on the side.
NUTRIENTS PER SERVING, WHEN SERVING 4:
good source of vitamins A, B group, C and E, and selenium.
Any type of firm white fish can be used in this recipe, as long as the fillets are not too thin. And if fresh roma tomatoes are not available, you can use canned whole tomatoes or tomato pieces, drained.