Ingredients
- 1 tablespoon Olive oil
- 2 Onions (Sliced)
- 2 Cloves garlic (Sliced)
- 6 New baby potatoes (Thinly sliced)
- ½ cup (4 fl oz) Vegetable or fish stock
- 2 x 400 gms (14 oz) Cans whole peeled tomatoes
- Cracked black pepper and sea salt
- 2 x 200 gms (7 oz) Firm white-fleshed fish fillets
- 1/3 cup Chopped basil
Instructions
- Heat a deep frying pan over medium heat. Add the oil, onions and garlic and cook for 4 minutes or until the onions are soft. Add the potatoes, stock and tomatoes, cover and cook for 5 minutes.
- Add some pepper and salt to the pan and stir to break up the tomatoes slightly. Cook, uncovered, for 4 minutes or until the mixture has reduced and thickened slightly
- Place the fish on top of the tomato mixture in the pan and cook for 2-3 minutes on each side or until the fish is cooked to your liking.
- To serve, stir through the basil and place the fish and tomato sauce on serving plates. Top with fried capers (page 106) if you wish.
Notes
Serves 2.