Friday, October 21, 2011

Recipe: Greek Fish with Olives and Capers

Since we cannot change reality, let us change the eyes which see reality. – Nikos Kazantzakis

They say you can tell a well balanced meal by the colours on your plate...
This recipe falls into the category of “fast on the table.” At only 30 minutes you have time to cook a couple side dishes with ease and have everything ready to eat in no time flat.

The sauce has a very interesting flavour with the capers and lemon. The oregano anchors it firmly in the Mediterranean region. It’s a nice dish when you don’t have much time, for instance any week night or before you want to go to a movie or shopping.

Nestle the fish into the sauce and pop it into the oven.
One word though – don’t cheap out on the tomatoes. They’re the real star of this dish, besides having good quality fresh fish. Inexpensive tomatoes taste like it. They’re a poorer grade than the better brands. 

If you can’t find diced tomatoes buy whole and crush them with your hands. That will add another layer of texture to the presentation. Just make sure you don’t have too much tomato liquid in the pot or your sauce will be watery. You could counter that by adding a little tomato paste. It's up to you to judge.

This recipe serves four but can easily be reduced for an intimate dinner for two, if you’re lucky enough to have someone to be romantic with. It's simple, rustic and delicious. That kind of recipe always puts you in a good mood.

Try this one. It won’t disappoint.

Greek Fish with Olives and Capers
Prep: 5 min  |  Cook: 25 min  |  Serves 4

2 lb white fish (haddock, cod, halibut)
1 tbsp olive oil
1 medium onion, sliced
2 garlic cloves, chopped
2 tbsp red wine (optional)
1 lg can diced tomatoes (about 800 ml / 28 fl oz), drained
1 tsp oregano
2 tsp lemon rind
juice of 1/2 lemon
3/4 cup Kalamata olives
2 tsp capers
salt and pepper

Preheat the oven to 350°F. Heat oil in a Dutch oven. Add onions and garlic and sauté until softened. 

Add in the wine if using to deglaze the pan. Cook until it evaporates nearly completely. Add in the tomatoes, oregano, lemon juice and rind. Break up the tomatoes with a spatula.

Bring to a boil and simmer for 5 minutes. Add a little water if necessary. Then add the olives and capers. Add salt and pepper to taste.

Cut the fish into 4 or 8 equal portions. Nestle them into the tomato liquid and place the pot in the oven.

Bake for 20 minutes or until the fish is done through. Serve with the sauce on top.


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