5-6 tomatoes, peeled and sliced or 14oz can tomatoes
2 tbsp chopped fresh parsley
2 tbsp lemon juice
1 tsp paprika
15-20 green and black olives
salt and freshly ground black pepper
bread and salad, to serve
Heat 2 tbsp of the oil in a large roasting tin or frying pan and fry the fish on both sides until golden brown. Remove from the tin or pan, cover and keep warm.
Heat the remaining oil in the tin or pan and fry the onions for 2-3 minutes until slightly softened. Add the chili and red and green peppers and continue cooking for 3-4 minutes, stirring occasionally, then add the garlic and stir-fry for a further minute.
Blend the tomato puree with the fish stock or water and stir into the pan with the tomatoes, parsley, lemon juice, paprika and seasoning. Simmer gently without boiling for 15 minutes, stirring occasionally.
Return the fish to the tin or pan and cover with the sauce. Cook for 10 minutes then add the olives and cook for a further 5 minutes or until just cooked through. Transfer the fish to a serving dish and pour the sauce over the top. Allow to cool, then cover and chill until completely cold. Serve cold with bread and salad.
One large fish looks spectacular, but it is tricky to both cook and serve. If you prefer, buy four smaller fish and cook for a shorter time, until just tender and cooked through but not overdone.
Green chili, garlic and paprika add subtle spicing to this delicious fish dish. Cold fish is enjoyed in many parts of the Middle East - this particular version is from Turkey.