11 February 2011
Posted in Fish

February 11, 2011

Today's lunch was the the result of using up the cream in my fridge, amongst other  ingredients that  needed to be used today before I set off on my plane journey to Sydney this evening. I also found pictures that I had taken at a Tuscan beach in San Vincenzo last August, and it had inspired me to make an Italian flavoured sauce for the fish...how I long for the sea again!

 

 

 600g White fish fillets

 8 Large flesh tomatoes
 1 garlic, clove
 1-tablespoon thyme, fresh
 4 sundried tomatoes, chopped
 1 red onion, medium chopped
 200g thickened cream
 Salt & Pepper for taste
 2 tablespoons olive oil, extra virgin
 3 large tomatoes, finely chopped

 

Method
1. Chop the fresh and sundried tomatoes finely, place in a bowl and add the chopped thyme and thicken cream. Add salt and pepper.
2. Add 1 tablespoon to a pan and sauté garlic and finely chopped onion together until transparent.
3. Add chopped tomatoes mixture to the pan with the onions and extra olive oil in the pan and mix through.
4. Transfer the tomato sauce mixture to the fish in a slightly oiled baking pan and bake in 45 minutes in a 180°C (320°F) preheated oven.

I've baked sweet potatoes, floury white potatoes and red onions together with the fish.