Castella Imports

Fish Provencal


1 Cup Castella Roasted Red Peppers (cut into strips)
1 Tbsp. Chopped Fresh Thyme
1 Cup Tomato Sauce
1 ½ Oz. Butter
4 Large Skinless Perch Fillets
Sprigs of Thyme for garnish


  1. In a bowl, put the roasted red pepper strips, tomato sauce and chopped thyme and mix well.
  2. Melt half the butter in a large non-stick frying over a high heat and cook the fish for one minute adding the remaining butter as you go.  Turn the fish over and pour on the red pepper mixture.  Simmer for 10 minutes, or until the fish is fully cooked.
  3. Season to taste and garnish with fresh thyme sprigs.  Serve with roasted potato slices and crusty bread to soak up the juices.
Serves 2 People