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.
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.
