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Being busy usually means that food needs to be quick but we still don't want to compromise on taste. Yesterday, I made a lovely oven-baked fish dish for dinner which I can highly recommend.
Have a lovely weekend!
Mediterranean Fish Bake (serves 4)
4 pieces of white fish filet
2 large handfuls of breadcrumbs (ideally made from stale bread)
1 medium onion, chopped
2 cloves of garlic, crushed
2 tsp tomato puree
3 tbsp of olive oil
1 tsp of butter
2 tsp each of dried basil, oregano, rosemary, tarragon and thyme (you can vary these according to what you have in your larder)
Optional: sun-dried tomatoes, chopped and/or chopped olives
Preheat the oven to 180 degrees (fan oven).
Place the fish filets into a lightly greased ovenproof dish and season with salt and pepper.
In a small saucepan, sweat the onion and garlic in olive oil and butter.
Remove from the heat and add the herbs and the breadcrumbs, then stir in the tomato puree until you have a thick paste. Season with salt & pepper.
Evenly spread this paste on top of your fish filets and bake these in the oven for 20 - 25 minutes until the top has formed a crust - if you find this to brown too quickly, simply cover the dish with foil.
Serve with new potatoes or chips and a side salad or on top of rice.
If you like, why not make this easy mustard & cream sauce to go with it:
150 ml cream (I used whipping cream as that was all I had)
1 tsp Dijon mustard
2 tsp grainy mustard
1 tsp honey
1 tsp cornflour + 1 tbps cold water
In a small saucepan gently simmer the cream, then stir in the mustard and honey.
Mix the cornflour with the water and stir into the cream - continue to simmer until you are happy with the consistency.
Season with salt and pepper.