Recipe Blog

March 26, 2018

With the cold weather coming I get the oven cranking and start baking - here is my favourite baked fish dish inspired by Jude Blereau's Wholefood for the Family Cook book.

Ingredients:

700g potatoes (larger are better), skin on, scrubbed well

4 large garlic cloves

handful of basil

12 oregano leaves

1 T balsamic vinegar

3 T olive oil

2 x 400g tin chopped organic tomatoes

30g butter, melted

500g strong flavoured boneless fish fillets - I used snapper

115g kalamanta olives

Method:

Preheat oven to 220 degrees Celcius. Boil potatoes whole with a generous pinch of salt, careful not to overcook - should offer some resistance to a skewer. Drain well and set aside. Crush garlic and chop herbs, add good pinch of salt, vinegar and 1 T olive oil and the tin tomatoes and mix well.

Pour the melted butter in a baking dish approx 30 x 20 cm- I use a enamel coated cast iron dish to hold heat (if using stainless steel increase temp to 240 and may need to cook for 10mins longer). Add tomatoes and spread over base, the...

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