Fish casserole with tomato

Ingredients:

2 pounds of cubed fish fillet marinated with pepper, lemon and salt3 tablespoons of olive oil1 onion, peeled and cut into strips2 cloves garlic, crushed2 tablespoons of basil1 envelope of tomato cream1 pound of savanna potatoes, peeled and diced1 red pepper cut in strips1 cup of olives1 / 2 cup of capersLemon juiceParsley to taste

Preparation time: half an hour.

Calories per serving: 247.

Recipe for 8 people.

Preparation:
 Heat the olive oil, saute onion, garlic, paprika and basil.

Stir with the fish and the potatoes.

Cook over medium heat for several minutes.

Add the tomato soup envelope previously dissolved in 3 cups of water and the remaining ingredients.

Bring to a boil.

Serve with chopped parsley and lemon.

Serve with white rice and a big salad.