Tuesday, 16 October 2012

Attempt #4: Baked white fish with olives and a simple tomato sauce

With almost 1 month down, I am only at my 4th recipe attempt. Yikes!

Time to speed the cooking up. But I do have a valid excuse *grin*…I was on a road trip to Italy with my girlfriend. Here’s a sneak peak to one of the many yummy food that we had. More on my roadtrip later.


Moving on to my Baked White Fish attempt. This attempt proved to be quite successful. The recipe for Jamie’s Baked White Fish with olives and a simple tomato sauce is oh so easy and more importantly, very yummy.
I guess any tomato-based recipe will not go wrong much. I did substitute red wine vinegar with ginger wine vinegar and it still taste right! And I skipped the olives and capers. I may have short-changed Jamie’s recipe a tiny bit but hey credit to the chap, the fish still turns out yummy! J  

Enclosed the full recipe below by Jamie Oliver:


To make your sauce:

1. Peel and finely slice the garlic cloves. Pick the basil leaves and put aside, finely slice the stalks.

2. Add a good couple of lugs of olive oil to a large pan on medium heat. Add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, and add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

3. Add the tins of tomato and season lightly with the salt and pepper. Gently simmer on low heat for 30 minutes. Remove the chilli. Break and mush the tomatoes with a wooden spoon. Season the sauce really carefully with more salt and pepper, if needed, and add a tiny swig of red wine vinegar to give it a little twang.

To prepare and cook your fish:

4. Preheat the oven to 220C/425F/gas7.

5. Pour your tomato sauce into a roasting tray (about 20cm x 30cm). Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle the olives and capers over the fish. Scatter the reserved basil leaves over the fish.

6. Cook in the oven for around 15 minutes or until the fish is cooked through (check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent). Lovely served with new potatoes and a green salad.

• 3 cloves of garlic
• a small bunch of fresh basil
• olive oil
• 1 fresh red chilli
• 2 x 400g tins plum tomatoes
• sea salt and freshly ground black pepper
• red wine vinegar
• 4x 150g white fish fillets such as coley, whiting or pollock, skin off and bones removed
• a handful of black olives, stone in
• 1 tablespoon capers, drained

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