salmon was deleted. therefore hake fillet:

I just noticed this is basically the same dish as the last one.

I'll post something different next time??

You must really love tacking olives in a lot of your dishes.

PS How do you make your sauce?

The one in the last picture was made with mirepoix (onion, carrot and celery in about a 2:1:1 ratio), garlic and eggplant diced really thin. Sweat them in oil or butter slowly. In a separate skillet, boil down canned diced tomatoes a little bit and add a generous amount of smoked paprika and a little bit of tomato paste. I also added some thinly diced dried tomato this time. Combine when the harder vegetables have sufficiently softened up. From there on I usually add some green olives, thinly diced chorizo (goes well with smoked paprika), vegetable stock, capers, sometimes dried black olives (they add a lot of flavor so go easy on them), oregano, basil.

Let it boil slowly with the lid on and stir every now and then. The longer, the better.