Balik Pilaki

• 2 pounds fish: whole red mullet or mackerel, or a piece of a larger fish, sliced
• Olive oil
• 2 large onions, sliced
• 2 green peppers, seeded and sliced
• 2 cloves garlic, chopped
• 1 pound tomatoes, skinned and sliced
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon tomato paste
• Salt and pepper
• About a dozen green or black olives, pitted or not (optional)

1. Pan-fry the fish in a few tablespoons olive oil until lightly colored but not quite cooked inside, then lift out and reserve.
2. Clean the pan.
3. Fry the onions in 3 tablespoons oil until soft and golden.
4. Add the sliced green peppers and fry until soft and sweet.
5. Add the chopped garlic and fry for a moment more.
6. Finally, add the tomatoes, chopped parsley, and tomato paste diluted in about 1/2 cup water.
7. Season to taste with salt and pepper, stir well, bring to the boil, and simmer for 15 minutes.
8. Lay the fish in the sauce carefully, so that the pieces are well covered, and cook for a further 510 minutes or until done, adding a little water if necessary.
9. A few olives, blanched in boiling water to remove excess salt, can be added towards the end.
10. Arrange the fish in a serving dish with sauce over it.
11. Serve cold.

fish, olive oil, onions, green peppers, garlic, tomatoes, flatleaf, tomato paste, salt, black olives

Taken from www.epicurious.com/recipes/food/views/balik-pilaki-373341 (may not work)