1/2 cup/100 g pitted green olives
2 tablespoons capers
2 anchovy fillets, rinsed and patted dry
2 cloves garlic, roughly chopped
3 to 4 tablespoons olive oil
Freshly ground pepper
4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
2 small tomatoes, sliced
Olive oil, for drizzling
Salt and freshly ground pepper
Herbes de provence, for sprinkling
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