Baked Fish in Tomato Sauce with Crusty Sourdough
A hearty and easy recipe to impress this Autumn!
Ingredients
4x white fish fillets (i.e. orange roughy or ling)
6-8 large tomatoes, diced OR 2-3x tinned tomatoes
1x red onion, diced
4x garlic cloves, crushed
Olive oil
1/3 cup Kalamata olives, pipped and halved
1 lemon, thinly sliced
Zest of 1 lemon
Salt and pepper to taste
Parsley for garnish
Sourdough bread, sliced
Equipment
Medium - large baking dish
Recipe
To make the sauce, heat the olive oil on medium heat. Add the diced red onion and sauté, stirring occasionally, until caramelised. Add the garlic and a pinch of salt. Stir until fragrant.
Add the diced tomatoes and stir until well combined. Bring to a simmer for 20 minutes or until the tomatoes have softened. Once softened, add the halved olives and lemon zest. Season with salt and pepper to taste.
Preheat the oven to 180oC.
In a medium to large baking dish, add half of the tomato sauce. Arrange the fish in the baking dish and cover with the remaining tomato sauce, ensuring the fish is covered. Place the sliced lemon on the fish pieces.
Bake at 180oC for about 15 minutes or until the fish is cooked through (this may change depending on the fish sizes).
While the fish is cooking, toast or grill the sourdough slices in a grill pan with a drizzle of olive oil.
Remove from the oven and garnish with parsley leaves. Serve with charred sourdough.
