An easy skillet dish of mild white fish fillets simmered in a rustic Italian tomato sauce. Serve it simply with a big green salad and some good bread, and you’ll be having yourself quite a feast.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC. Peel and mince the garlic cloves. Wash the herbs, shake dry and chop them.
In a large ovenproof skillet or braising pan, heat the oil over medium heat. Add the minced garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the oil, about 1-2 minutes.
Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the tomatoes and season with oregano and thyme.
Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken. Add the olives, capers and stir to incorporate.
Wash the fish fillet, pat dry with kitchen towel and season with salt. Nestle the pieces into the sauce.
Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork. The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6-12 minutes.
Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil and red pepper flakes.
For the bread, peel and finely chop the garlic cloves. Grate the parmesan cheese and stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder, salt and half of the grated parmesan cheese.
8. Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and top with remaining parmesan cheese. Place on center rack in oven and broil until golden brown, for about 3-5 minutes.
Serve the fish along with the sauce and garlic bread.
Preparing In The Kitchen
Preheat the oven to 200 ºC. Peel and mince the garlic cloves. Wash the herbs, shake dry and chop them.
In a large ovenproof skillet or braising pan, heat the oil over medium heat. Add the minced garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the oil, about 1-2 minutes.
Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the tomatoes and season with oregano and thyme.
Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken. Add the olives, capers and stir to incorporate.
Wash the fish fillet, pat dry with kitchen towel and season with salt. Nestle the pieces into the sauce.
Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork. The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6-12 minutes.
Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil and red pepper flakes.
For the bread, peel and finely chop the garlic cloves. Grate the parmesan cheese and stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder, salt and half of the grated parmesan cheese.
8. Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and top with remaining parmesan cheese. Place on center rack in oven and broil until golden brown, for about 3-5 minutes.
Serve the fish along with the sauce and garlic bread.
