Despite my daughter's cries that "we always eat fish" this was a winner in my household.
This light and nutritious fish bake is great for any day of the week. You can even make it in advance and just warm it up when you come back tired from your long working day.
For many Mediterranean countries this is a classic way of cooking fish. Tomatoes and olives add a great deal of flavour and the potatoes help in making it more of a complete meal.
Make sure you don't overcook the fish. Serve it with salad or steamed vegetables.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Peel and wash your potatoes, slice them into thick slices and put them in a pot covered with salty cold water. Bring to the boil and cook for 20 minutes then drain.
In a pan heat 4 tbsp of olive oil, add your potato slices, sprinkle them with chopped rosemary and continue cooking them on both sides for about 10 minutes until soft.
Sprinkle some salt on your fish and coat it with the flour.
In a large pan add 2 tbsp of olive oil and cook the fish for a minute on both sides with a splash of white wine.
Remove the fish and put it aside in a warm place. Add the chopped tomatoes, the olives, 2 tbsp of olive oil to the pan and cook for 5 minutes. Season with salt and pepper.
Add the fish and the potatoes to the pan and continue cooking it for about 8 minutes or until the fish is soft.
Serve with chopped parsley and a drizzle of olive oil.
What a lovely combination of flavours!
Also as the fish was fished in the UK this is going to "Shop Local" hosted by Elizabeth.