Fish provençale
Ingredients
- 6 green onions, trimmed, cut into thirds
- 1 clove garlic, peeled, thinly sliced
- 1/4 cup (60ml) olive oil
- 1 1/2 tablespoon fresh rosemary leaves, coarsely chopped
- 1 tablespoon fresh lemon thyme leaves, coarsely chopped
- 4 180g swordfish steaks
- 500 gram mixed tomatoes, coarsely chopped
- 1/3 cup (80ml) dry white wine
- 1/3 cup (55g) seeded mixed olives
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