Spangled Emperor baked in tomato, olive, caper sauce.


Spangled Emperor baked in tomato, olive, caper sauce
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!

Useless loop and that pile of salt are about 20ks away

Useless loop and that pile of salt are about 20ks away

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
Spangled Emperor in the pan

Spangled Emperor in the pan

Method

  1. Preheat your oven to 190c.
  2. Heat the oil add the onion and garlic and cook over a gentle heat until well softened.
  3. 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.
  4. Add the olives and capers, then pop the fish in on top of the sauce. Spray with the oil.
  5. Place in a preheated oven and cook for about 5 mins or until cooked through.
  6. Serve over pasta or rice with the parsley scattered over and lemon or lime on the side.

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