Keep it light and spicy with this recipe for white fish with a tomato and chilli sauce.
It is easy to prepare and full of fresh, bright flavours. What’s more, the preparation time is only 15 minutes and the cooking time 30 minutes so it will not take all evening to prepare.
It serves four.
White fish with tomato and chilli
1 onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 400g tins chopped tomatoes
2 bay leaves
1teaspoon dried oregano
1teaspoon dried thyme
1-2 tablespoons capers, rinsed
handful of pitted green olives
1-2 tablespoons Peppadew® Hot Jalapeño sliced (if you do not enjoy spice, you may reduce the quantity of spicy piquante peppers)
4 sustainable firm white fish fillets
Gently sauté the onion in olive oil until soft. Add garlic and cook for 1 minute.
Pour in tinned tomatoes (if you prefer to use fresh, make sure the tomatoes are richly flavoured and juicy), bay leaves, dried herbs, capers, olives and Jalapeño Slices.
Simmer for a few minutes until the flavours have married.
Add fish fillets to poach in the sauce. You can fry the fish before adding to the sauce, if you prefer.