2 red peppers, seeded and sliced into chunks
1 large red onion (We used white as I didn't have a red onion.)
6 plum tomatoes (Couldn't find plum tomatoes at the Market so we used 3 cups of the sweetest cherry tomatoes.)
Olive Oil, as needed; about 1/4 cup
1 400 g tin chopped tomatoes (We omitted the canned tomatoes as we had so many fresh cherries.)
75 g pitted black olives (about 1/2 cup Calamata's or other brined olive)
4 200 g skinless, boneless white fish fillets, such as cod, halibut or haddock (We chose 4 large swordfish steaks as they looked the best at the Market.)
Pine nuts or almonds, toasted for garnish
We also added 4 cloves of garlic, roughly chopped, and about 3/4 cup of freshly chopped herbs: Thyme, rosemary, parsley, sage, basil.
|Yes we are cooking in our 'comfy cozies'; aka PJ's!|
Preheat oven to 220C (425 degrees F). Arrange the peppers, onions, semi-sundried tomatoes, tomatoes, and garlic in a large casserole. Drizzle liberally with olive oil. Season with salt and pepper. Roast until aromatic and edges are slightly charred; about 20 minutes.
|Here is the sauce after 20 minutes of roasting.|
|Lay the swordfish into the sauce...|
|Cover the fish completely with the sauce.|
|Deb toasting the pine nuts.|
|Me plating. We topped with the toasted pine nuts and chives.|
|And here is the wine we served with dinner. Thanks Steve!|
I LOVE COOKING WITH OTHERS
WHO SHARE MY PASSION!
Today is my birthday and we are heading
into Galway to see the final play of the
Galway International Arts Festival.
It's been a wonderful season of music, dance, and drama!
THIS COOKBOOK HAS INSPIRED ME
TO CREATE ANOTHER RECIPE,
WHICH I WILL SHARE NEXT TIME...