Fishfillets Provencal

750 g/11/2 lb white fish fillets (e.g. haddock,
whiting, cod or coley), skinned
2 tablespoons unbleached white flour, seasoned
with salt, pepper and dried mixed herbs
4 tablespoons olive oil
I large onion, peeled, halved and thinly sliced
1-2 cloves garlic, peeled and crushed
450 g/1 lb tomatoes, skinned, deseeded and
chopped, or 1 x 400 g/14 oz can tomatoes,
drained and chopped
2 tablespoons black or green olives (optional)
1 teaspoon caster sugar
salt
freshly ground black pepper
1 tablespoon snipped chives or chervil

Cut the fish into roughly 2.5 cm/1 inch cubes. Coat the fish in the seasoned flour, shaking off any surplus flour. Heat 1 tablespoon of the oil in a frying pan and saute the onion very gently for 6 to 8 minutes, until soft and golden. Add the garlic and sauté for another minute, then add the tomatoes, olives (if using), sugar, and salt and pepper to taste. Stir for several minutes until the tomatoes begin to soften (if using fresh), then cover the pan and remove from the heat.

Meanwhile, heat the remaining oil in a large frying pan and, when sizzling hot, put in the pieces of fish and fry them over a moderate heat for about 10 minutes, turning frequently, until cooked through and lightly browned. Drain the fish on kitchen paper then transfer to a serving dish, spoon the vegetables over and sprinkle with chives or chervil.

SERVES 4 to 6