Wednesday, July 27, 2016

BAKED FISH RECIPES by Tammy Wolhuter

BAKED FISH RECIPES by Tammy Wolhuter


SERVES 4


1 Tbsp olive oil
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
450 g ripe tomatoes, chopped
salt and pepper to taste
110 g mushrooms, sliced
1 Tbsp chopped fresh basil leaves
1 Tbsp chopped capers
4 thick white fish fillets
juice of 1⁄2 lemon
1⁄2 cup pitted olives


1. Preheat the oven to 190 °C.
2. Heat the olive oil in a saucepan and fry the onion until soft.
3. Add the garlic and tomatoes and season with salt and pepper.
4. Simmer uncovered for 15 minutes, stirring occasionally.
5. Stir in the mushrooms and simmer for a further 10 minutes until the sauce has thickened.
6. Add the basil and capers, and remove from the heat.
7. Place the fish fillets in a shallow baking dish and sprinkle each with a little lemon juice.
8. Spoon an equal amount of sauce onto each fish fillet and arrange a few olives on top.
9. Cover with foil and bake on the top shelf of the oven for about 25 minutes.
10. Serve with a tossed green salad.

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