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.
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
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, then lay the fish fillets which will sink into sauce. Sprinkle the olives and some freshly ground pepper.
Slice the cooked potatoes about 1/4 inch thick and place in a bowl, drizzle with the remaining olive oil and toss until well coated. Arrange potato slices in rows on top of the fish, then drizzle with any olive oil remaining in the bowl.
Bake for 30 mins - the tomato sauce should be bubbling as it cooks and be well reduced. If the sauce is not thick and reduced then bake for a further 10mins. If the potatoes are not golden then place under a hot grill for 10 mins.
Serve with salad or plenty of greens.