Something fishy going on: Baked fish with tomatoes and olives

Phill's away, so it's fish for one time. Actually I say one, but Lola and Finn tried a little of this and were quite complimentary, so maybe this is one I can share with everybody and not just selfishly keep it to myself. Maybe Phill will like it. Unlikely, but still...

There are a myriad of recipes that involve baking fish in a tomato sauce, most of which I have tried, substituting the fish for chicken because of the 'unpescetarian' tastes of the ones I love. So, this was thrown together on an educated 'ad hoc' basis, the secret being that you need to taste the sauce to see if it is how you like it, remembering that it will reduce a little when being baked. And you can use any firm white fish you like, if you have a mind to; just make sure you season it up a bit. Next time I try this I am going to wrap the fish in parma ham or something, just to give this an extra dimension. I think it will taste rather good. Maybe you'd like to try it for me?

And, it's healthy. I'm amazed I am blogging something so virtuous!

Baked fish with tomatoes and olives

Serves Mum, and one other; more if you serve with accompaniments

Ingredients

450g white fish fillets (cod, pollock, cobbler, coley etc...)

olive oil

An onion, finely chopped

1/2 red chilli, deseeded and finely sliced

1 tsp of dried oregano

1 tin of tomatoes (I used tinned cherry tomatoes)

1 tbsp tomato puree

Some chopped parsley

Half a dozen of sliced pitted black olives (or to taste)

Salt and freshly ground black pepper

Method:

Take the fish out of the fridge and bring to room temperature. Season it up with a little salt and pepper.

In a frying pan, saute the chopped onion and chilli in a little olive oil until translucent. Sprinkle in the oregano and cook for a minute or so more.

Add the tomatoes, squashing down any whole tomatoes as necessary, then add the tomato puree and parsley. Stir to combine. Cook for a couple of minutes.

Add the sliced olives and cook for a couple of minutes further then taste and season up as required. Allow the mixture to boil slightly, stirring to combine.

Meanwhile, place the fish fillets into a suitable ovenproof dish.

Pour the sauce over the fish, covering the fish entirely. Place in the preheated oven for about 25 -30 minutes, or until the fillets are cooked and the sauce has reduced perceptibly.

Serve, with accompaniments, such as new potatoes, or pasta, or with some crusty bread to mop up the juices. Or on its own, why not?