16 February 2011

Tomato Gratin with Baked Fish

Put a cod fillet or two in an oven proof dish with a little olive oil. Spread over it a couple of crushed garlic cloves - piercing it at intervals so the flavours can penetrate - salt, pepper, the juice of a lemon and a scattering of fennel seeds. Cover with foil and bake for about 20 mins to 1/2 hour at Gas 4/180C, this depends on the thickness of the fillet, so keep an eye on it as it must be just done and not overcooked. Slice the tomatoes in half, put them in another ovenproof dish, scattered over a little olive oil, plus seasonings and a handful of grated Parmesan, and bake them alongside the fish. Served together with steamed new potatoes, the whole meal took about half an hour to cook, and had a decidedly Portuguese savour to it.

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