INGREDIENTS (for 4 persons)

  • 75 ml pitted black olives

  •  1/2 teaspoon each: basil and fennel seeds

  •  1 teaspoon herbs de Provence

  •  1 teaspoon sugar

  •  1 tin (approx. 540 ml) diced tomatoes, drained

  •  1/2 yellow sweet pepper, chopped

  •  1/2 zucchini, diced

  •  125 ml diced eggplant

  •  1/2 onion, thinly sliced

  •  1 tablespoon olive oil

  •  Salt and pepper

  •  450 g pangasius fillets

  •  For garnish: crumbled feta cheese and finely chopped fresh parsley


  1. Preheat oven to 230ºC.

  2. Heat oil in a skillet over high heat. Add onion, eggplant, zucchini and yellow pepper. Cook until vegetables are lightly roasted but still crisp.

  3. Add tomatoes, sugar, herbs and olives. Season with salt and pepper to taste. Cook for 3 minutes, or until all liquid has evaporated.

  4. Transfer vegetables to a lightly oiled ovenproof dish. Arrange pangasius fillets on vegetables. Season generously with pepper, and add salt to taste.

  5. Bake in the oven for 20 to 25 minutes, or until fish is opaque and flakes easily with a fork. At serving time, sprinkle with feta cheese and garnish with fresh parsley. Serve with couscous.

Variation: Replace eggplant with artichoke hearts and add several finely chopped dried tomatoes.

Original recipe from: