Red Mullet with BlackOlives and Potatoes

Ingredients:

+        100 ml olive oil plus extra for drizzling

+        1 red onion, finely chopped

+        2 garlic cloves, chopped

+        500g waxy potatoes, peeled & cut in + "cubes

+        1 large tomato, skinned & chopped

+        250 ml white wine

+        6 small red mullet - about 750g total

+        + cup black olives

+        Salt & black pepper

Instructions:

1.     Preheat the oven to 220 C, Gas Mark 7. Heat the oilin a large frying pan, add the onion ad garlic and cook over a low heat untilsoft.

2.     Add the potatoes and stir to coat them in the oil, andthen stir in the tomatoes and white wine. Cover and stew gently until thepotatoes are tender.

3.     Season with salt and transfer the mixture to agratin dish large e4nough to hold the fish. Put in the oven and bake for 15minutes.

4.     Meanwhile make 2 slashes to the bone on each side ofthe fish. Season inside and out.

5.      After 15minutes remove the potatoes from the oven and place fish on top. Scatter theolives around and drizzle over a little extra olive oil.

6.     Bake for about 15 minutes until the fish is done.Serve with salad.