Fish Baked With Tomatoes & Chillies
Ingrediënten
- 3 tablespoons olive oil
- 5 –6 vine tomatoes finely sliced
- 2 garlic cloves finely chopped
- 2 green chillies deseeded and finely sliced
- 700 g firm-fleshed fish fillets
- juice of 1 lemon
- 15 g butter cut into small pieces
- 1 teaspoon ground cinnamon
- 2 teaspoons sesame seeds toasted
- sea salt and black pepper
Instructies
- Grease the base of a tagine or large overproof dish with 1 tablespoon of the oil.
- Arrange most of the tomato slices over the base and sprinkle over half the garlic and chillies.
- Place the fish in a single layer on top of the tomatoes, scatter over the remaining garlic and chillies and arrange the remaining tomato slices on top of the fish.
- Mix the remaining olive oil together with the lemon juice in a small bowl.
- Pour the mixture over the fish and tomatoes and season.
- Cover and place in a preheated oven, 180°C , Gas Mark 4, for 20 minutes.
- Scatter the butter over the tomatoes and sprinkle the cinnamon and sesame seeds over the top.
- Return the tagine to the oven, uncovered, for 10 minutes until the fish is cooked through.
- Serve with couscous and a salad, if liked.
Notes / Tips / Wine Advice:
For fish with baked tomato & cinnamon purée,
bake 5–6 tomatoes in an ovenproof dish in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until the skins wrinkle. Remove the skin from the tomatoes, cut into quarters and deseed, then dice the flesh. Put the tomatoes into a food processor or blender and process to a smooth purée. Add 2 teaspoons honey and 1 teaspoon ground cinnamon to the purée and season with salt and pepper. Place 700 g firm-fleshed fish fillets in the base of a tagine and pour over the tomato purée, adding add a little water, if necessary, to cover the fish. Cover and place in a preheated oven, 180°C , Gas Mark 4, for 20 minutes until the fish is cooked through.--------------------------------------------------------------------------------------------------
