Tomatoes go extraordinarily well with olives and capers, and white fish -- cod, or whatever other fish you prefer, is quite mild and will therefore go nicely with the sauce too. To serve 4-6 you'll need:
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/3 pounds (600 g) cherry tomatoes
- 4 cloves garlic, finely sliced
- 12 large green olives, pitted and chopped
- 6 black Kalamata olives, pitted and chopped
- 1 tablespoon salted capers, rinsed and coarsely chopped
- 1 teaspoon sugar (optional, if the tomatoes are acidic)
- 1 tablespoon breadcrumbs
- A bunch of arugla (also known as rocket), rinsed and chopped
- Olive oil
- Salt and pepper to taste
- 2 pounds cod filets, half inch (1 cm) thick
- A steamer
Preparation:
Begin by washing the tomatoes and blanching them; peel them, discard their stems, and arrange them in an oven dish. While you're doing this, preheat your oven to 360 F (180 C). Arrange the tomatoes in a single layer in an oven dish, and sprinkle them with the chopped olives, capers, and garlic. Sprinkle a quarter cup of olive oil over the tomatoes, together with the breadcrumbs and the sugar, if you're using it, and bake the tomatoes for about 30 minutes.Remove the sauce to a bowl, let it cool some, and mix in the chopped arugola. In the meantime, steam the fish, figuring 3-5 minutes steaming time. Arrange the filets on a platter, spoon the sauce over them, and serve them either warm or cool, as you prefer, with a tossed salad, crusty bread, and a fairly rich white wine, along the lines of a Sauvignon Blanc from Friuli.
