A nice simple weeknight meal, serve with some lovely crusty bread to mop up the sauce, a nice little green salad and a glass of white wine if you’re feeling fancy.
When it comes to dishes like this that use a fillet of white fish, I usually buy what looks the freshest and most sustainable at the supermarket/fishmonger, which is why I haven’t specified the type of fish in the ingredients. Just remember not to overcook the fish, this can make a huge difference to whether this dish is fantastic compared to acceptable.
Fish Baked in a Tomato and Olive Sauce
Ingredients
- 2 cloves Garlic
- Handful of fresh basil
- 1 tbsp Olive oil
- 1 Red chilli
- 400 g Tin of whole tomatoes
- Splash of red wine vinegar
- 2 fillets White fish
- Small handful of black olives
- 1 tsp Capers
Instructions
- Preheat the oven to 220°C.
- Finely dice up the garlic cloves (don't crush them in a garlic press, they will burn in the oil too easily this way), and pick all the leaves off the basil then finely dice up all of the softer stalks (ignore any really thick woody ones). Heat the olive oil in a medium saucepan and throw in the garlic and basil stalks. Dice up the chilli and also add this to the pan. Fry this for a few minutes, making sure the pan isn't too hot and burns the garlic.
- Add the can of tomatoes and break them up a bit with your implement of choice, i.e. wooden spoon. Cook this down for about 10 minutes, then add the red wine vinegar and season with some salt and pepper.
- Find yourself a roasting tray that will snugly fit the 2 pieces of fish, or single servings dishes like I did. Pore the tomato sauce into the pan(s). Season each piece of fish with a little salt and pepper and a drizzle of olive oil and then nestle them on top of the sauce. Scatter the olives and capers over the fish and some of the torn basil leaves.
- Place in the oven for about 15 minutes, or until the fish is cooked through (cut into a thick bit and see whether it flakes/has turned white to check). Remove from the oven and scatter the remaining basil leaves over the top. Take to the table and serve with some crusty bread and green salad. Enjoy!
Notes
Adapted from Jamie Oliver
