Fish in a fiery sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cod steaks | |
| 1 | Lemon; juice of | |
| Olive oil | ||
| 1 | pinch | Salt and pepper |
| 2 | tablespoons | Olive oil |
| Freshly ground black pepper | ||
| 3 | Cloves garlic; finely chopped | |
| 1 | Pinches dried oregano | |
| 1 | 425 gram can tomatoes; chopped | |
| 1 | pinch | Dried thyme |
| 1 | dash | White wine or water |
| Chilli powder or flakes | ||
Directions
Wash skinned fish, dry, brush with oil and lemon juice, then season.
For sauce, heat the oil and fry the garlic until translucent - don't let it brown. Add tomatoes and cook gently for a few minutes. Add the wine, seasoning, herbs and as much chilli as you like (a little goes a long way!). Heat gently, and let the sauce simmer for 10-15 minutes. It can be made in advance and reheated.
Heat the grill, brush the fish with a little olive oil and cook the steaks for 4-6 minutes each side, depending on thickness. Do not overcook - the commonest fault with fish is the flesh becomes dry and leathery. The centre of the steaks should be moist and succulent.
Put on warm plates, pour the sauce over the fish and serve with boiled new potatoes and broccoli.
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Carlton Food Network
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