Fish Pepporanata
Use bone on fish for added flavour like monk fish, salmon, wild trout, haddock or small cod or alternatively use chunky portions of fish.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 35 minutes
Ingredients
1 tablespoon olive oil
1 red onion - sliced
1 red pepper - sliced
2 cloves garlic - sliced
1 glass white wine
1 tin plum tomatoes - lightly chopped
1 tablespoon tomato puree
seasoning
4 pieces/ portions of bone on fish
1 tablespoon torn basil leaves
Method
- Heat the olive oil in an oven proof pan or dish
- Sauté of the onions, till soft but without colour
- Add the garlic and peppers and cook till soft
- Pour on the wine and boil till reduced by a third
- Add the tomatoes and stir in the puree
- Turn of the heat
- Place the fish on top and season well
- Cover with a lid or tin foil and bake in a preheated oven gas 6 - 7 / 200 -220*c for 30 minutes
- Uncover, sprinkle with the basil and serve