Recipe: Baked white fish
3 cloves of garlic
small bunch of fresh basil
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 hake, cod or pollock, skin off and bones removed
handful of black olives, stone in
1 tablespoon capers, drained
Peel and slice the garlic, and chop up most of the basil but leave some aside for later. Add the olive oil to a pan and sautée the garlic and basil. Pierce the chilli and add to the pan, then add the tomatoes. Season with salt and pepper. Simmer on a low heat, lid on, for 30 minutes. Remove the chilli, and mash the tomatoes. Season again with salt and pepper and add a little vinegar. Set aside.
Preheat the oven to 220 degrees Celsius. Pour the tomato sauce into an oven tray. Season the fish on both sides and place on top of the sauce. Squash the olives and sprinkle over the fish. Then spoon the capers over. Scatter the saved basil leaves on top and place in the oven. Bake for about 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).