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!

Spaghetti & Meatballs with Crispy Garlic & Herb Potato Wedges

Lunch, spaghetti and meatballs with garlic and herb roast potato
wedges and a rosemary and sea salt focaccia.

Hmm. Lunches and dinners. Quick and tasty main meals. Thinking of something to cook each day is pretty stressful. Searching for a recipe that is quick and tasty is even more difficult. Today morning I was given the choice of one of two chores; cooking, or ironing. Well, that one's a no brainer. As I've often mentioned before, ironing is tedious and dull, and leaves the mind to wander down paths one would rather not revisit. So, cooking it is!
I decided to make spaghetti and meatballs; quick, filling, and satisfyingly scrumptious, with garlic and herb roast potato wedges (because I was craving garlicky potato wedges), and to go with it was an (extremely easy) rosemary and sea salt focaccia, courtesy of my sibling. The most satisfying thing about this dinner was that it was all home made, from the meatballs to the accompanying bread, yet quick, simple, and delicious all the same.
I used home made meat balls, but you can use any you like in this recipe. This recipe is enough for eight (with leftovers) so feel free to cut down on the amounts if cooking for less people. I used red wine vinegar infused with honey and chilli, so I added slightly less sugar. Feel free to increase the amount slightly after tasting.

SPAGHETTI AND MEATBALLS

Prepping my recipe mise.

INGREDIENTS:
8oz spaghetti
15-20 meatballs of your choice
Juice of half lemon
Fresh thyme

FOR THE TOMATO SAUCE:
2 cans chopped tomatoes
3 fresh tomatoes
1tsp chilli flakes
4-5 Cloves garlic, peeled and crushed
3 generous tsp dark brown sugar
3tbsp red or white wine vinegar
salt and pepper to taste.

METHOD:

1. Blend chopped tin tomatoes and fresh tomatoes to a fine puree.
2. Heat olive oil in pan and add in the chilli and garlic, cook until the chilli starts to smell quite strongly, then add in the pureed tomato.

   

   Quick and flavourful, perfect for spaghetti.

3. Bring to boil, simmer for approximately 15 minutes until thickened slightly. Add in the vinegar, salt, pepper and sugar, stir thoroughly and then bring to boil again. Simmer for a further ten minutes. Add seasoning and/or sugar according to taste.
4. Meanwhile fry the meatballs in a little oil until golden and well done. remove from pan, squeeze over juice of half a lemon, and set aside.
5. Cook the spaghetti as per instructions until it reaches al-dente, remove from water and place in serving dish.
6. Pour the thickened sauce over the spaghetti, toss well, and add the meatballs. Garnish with a generous amount of fresh thyme. Serve with garlic and herb potato wedges and focaccia, or alone if one so wishes.

Delicious, quick, and satisfying.

GARLIC AND HERB ROAST POTATO WEDGES
This recipe for potato wedges is my version of an original found a while ago, from a source I've completely forgotten. The original recipe had 20 garlic cloves in it, an amount I found astonishing. I cut down the amount to something slightly more reasonable, and added some of my own ingredients. The resultant wedges are delightfully lemony, garlicky, and herby mouthfuls with crisp salty skins. Mmmm.

INGREDIENTS:
8-9 medium sized potatoes, cut into wedges with skins on
8-10 garlic cloves, peeled and finely diced
Juice of one lemon
Three sprigs fresh rosemary, chopped
Handful of fresh chives, chopped
Butter
Olive oil
Coarse sea salt and crushed black pepper to taste.

METHOD:

1. Boil potatoes for fifteen minutes on high heat, then drain and tip into a roasting tray. Squeeze over lemon juice, add blobs of butter, a drizzle of olive oil and a sprinkle of coarse sea salt and toss gently.
2. Place in pre heated oven (approximately gas mark 6) for 20-25 minutes, until the potatoes are cooked and the skin is crispy.
3. Remove from oven, add in the garlic, herbs, and pepper, toss, then replace in the oven for a further 15 minutes, until the garlic is roasted slightly and the flavours infuse.
4. Serve immediately as a side to any dish.

Crispy and flavoursome, as all good potatoes should be.