I said more fish & here it is!
An easy oven dish with tomatoes stolen from my mother’s kitchen today. She has been rewriting her recipes for as long as I can remember. The task is never really completed but the really old recipe notebooks are gone, which is a pity. They had traces of food on every page from being used so many times, not the least by me as a kid.
You need to have the key, the understanding of the logic used to categorise to find what you are looking for.
The recipe for “Fuesend” (traditional fried dough knots) starting with an F can be found under W like “Wiener Krapfen”.
The language situation in Luxemburg doesn’t help:)
This feeds 3 to 4 people:
codfish (swordfish works fine too, that’s what the recipe says;))
1 tin of small tomatoes
white wine or Noilly Prat
1/2 handful olives
1/2 hand full parsley
a few coriander seeds
salt & pepper
Preheat the oven at 200°C.
Place the fish in a ovenproof dish and season with salt & pepper. Put aside.
Start by peeling & dicing the shallot and heating (sweating not browning) it in a splash of olive oil.
Wash & cut the parsley, pit and dice the olives. In a little bowl mix a tablespoon of tomato paste with a splash of Noilly Prat.
Add this and all the other ingredients to the shallot and let it simmer for five minutes on medium heat. Salt and pepper to taste.
Add some crushed coriander seeds if you like.
Pour the tomato mixture on the fish and put it in the oven for 15 to 20 minutes.
Serve with whole grain rice, salads or pasta.
& an after lunch jumping competition with a clear winner;)