Baked Fish Fillets In A Tomato & Basil Sauce

This is a recipe for fish fillets in a tomato sauce flavoured with basil with added tang from the pepperdews, jalapenos and olives. It makes quite a yummy meal altogether, served with crusty bread, or plain boiled rice. Go easy on the pepper when seasoning the fish fillets, (although I'm sure you don't need to be reminded) (I do need to be reminded) I added far too much pepper to the fish fillets, so overall the dish packed quite a punch, runny noses and all!
You can use fresh or frozen fish fillets. Fresh is better, and better tasting too, but I had to make do with frozen. It still tasted wonderful, though!

BAKED FISH FILLETS IN A TOMATO AND BASIL SAUCE

INGREDIENTS:
2 Large fish fillets (cod or haddock)
2-4 Cloves garlic, chopped finely
1 Medium red chilli
1 Tin chopped tomatoes, plus 2 fresh tomatoes, pureed
1 Green pepper
4 Pepperdews, chopped
4 Sundried tomatoes, chopped
Handful jalapenos, chopped
2 large bunches fresh basil
Crushed sea salt and freshly ground black pepper.
Generous amount green or black olives.

METHOD:

1. Heat a little olive oil in a pot. Add in garlic and red chilli, slit so it does not pop, and cook until garlic has softened, but not browned.
2. Pour in the pureed tomato. Bring to a boil. Lower the heat slightly. Chop the green pepper into large squares, add into the sauce, and simmer until the sauce is mostly reduced and the peppers are slightly softened.
3. Add in the sundried tomatoes, jalapenos, pepperdews. Roughly tear up the basil, and add into the sauce, retaining some to sprinkle on top.
4. Simmer until the sauce is completely reduced. add salt and pepper to taste.
5. Wash and pat dry fish fillets. Sprinkle with salt and pepper.
6. Pour the sauce into an ovenproof dish. place the fish fillets on top. Sprinkle with sliced olives, then scatter the torn retained basil leaves on top.
7. Bake in a moderate oven until the fish is cooked through and breaks easily, but is not dried out.
8. Serve with crusty bread, or salted boiled rice.

Done!