Our Carnarvon tomatoes bought two weeks ago are well ripened and needing to be used. Yesterday, I took a kilo of the ripest and made a simple tomato sauce with them with the idea of baking some meaty fish fillets in it. I decided (after reading a Jamie Oliver recipe on line) some olives and capers would be a good inclusion along with the last of a bunch of basil also bought in Carnarvon.
We went over to Monkey Mia at 1pm today to crab for a couple of hours (came home with 10) so it was nice to know dinner was basically organised. The sun was just starting to set when we got home, so I grabbed the chance to try out a new lens I got for my camera the other day. I was really impressed with one of my photos-it shows a pile of salt in the background-that salt is about 20ks away across the bay!
Spangled Emperor Baked in Tomato, Olive, Caper Sauce
- 1 tablespoon olive oil
- 1 small onion, diced (I had to use a red one)
- 2 cloves garlic, crushed
- 1kg tomatoes, peeled and chopped
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 teaspoon chicken stock powder
- large pinch mixed spice
- 1 teaspoon brown sugar
- Small handful basil leaves, torn
- Handful of black olives-smash lightly with the flat of a knife and remove stone
- 1 tablespoon capers.
- Firm white fish fillets-enough for two (sauce could stretch to feed 4)
- Spray oil
- Cooked pasta or rice (I used risonni because I love it)
- Chopped Parsley and lemon or lime to serve
- Preheat your oven to 190c.
- Heat the oil add the onion and garlic and cook over a gentle heat until well softened.
- Add the tomatoes, tomato paste, white wine, stock powder, mixed spice and brown sugar, cook over a gentle heat until the tomatoes have broken down and you have a thickish sauce.
- Add the olives and capers, then pop the fish in on top of the sauce. Spray with the oil.
- Place in a preheated oven and cook for about 5 mins or until cooked through.
- Serve over pasta or rice with the parsley scattered over and lemon or lime on the side.