Mediterranean fish

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
Servings 2 adults 2 children
Author Vicki Montague, the Free From Fairy


  • Approx. 400g white fish filleted, skinned and chopped - or leave whole and break up at the end
  • 2 cloves garlic crushed
  • 1 stick celery finely chopped
  • 1 aubergine chopped into small pieces
  • 6 sun-dried tomatoes
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 100-200 ml water
  • 1 handful pine nuts toasted
  • 2 sprigs rosemary removed from stalks and chopped
  • Handful black pitted olives chopped (optional!)
  • Small pinch chilli flakes


  1. Place the prepared aubergine and celery in a large pan with a tablespoon of olive oil and a tablespoon or two of water.  Leave to sweat over a low heat with the lid on for approx. 10 minutes, stirring occationally so that nothing burns.
  2. Add the garlic and rosemary and cook for a further minute before adding the remaining ingredients
  3. Stir well and leave to cook on a low heat with the lid on for approx. 30 minutes until the vegetables are soft and the sauce has thickened.  If the sauce is too thick, add a little more water, if too thin, leave the lid off until the sauce thickens.
  4. Serve with brown rice, gluten-free pasta or sauteed potatoes.  Voila!