A tasty dish with a sauce that requires absolutely no sauce making skill whatsover. Neither does the fish cookery for that matter. This can also be made whenever the mood takes, whilst the plate may appear summery, skate (for me) is better in winter.
The sauce is a firm favourite, hence it has been created and improvised a few times (meaning a few swaps are also suggested). If you have wine (or fish stock, apparently) tomatoes, olives and capers..the sauce will be good.
Ingredients (2):
Fish:
2 ray/skate wings a TBSP of melted butter (or brown butter if you feel like it) a sprinkle of salt.
Sauce:
200ml of dry white or rosé wine (fish stock is an optional swap that I am yet to try personally)
2 ripe tomatoes, seeded and chopped or equivalent cherry tomatoes, halved or 1/2 400g tin of tinned cherry tomatoes
8 black olives, stoned and halved
1 TBSP capers, rinsed and chopped
I TBSP chopped basil to garnish
Potatoes:
Simmer 6 salad potatoes in salted water until bite tender, drain, add an extra tsp of butter (to coat) and keep warm.
Fish Cookery:
Preheat the oven to 200 C. Brush the fish with butter, sprinkle salt and bake/roast for 15 minutes.
Sauce:
Add the wine to a saucepan and reduce for 1-2 minutes.
Add tomatoes and thyme, cook 2 minutes more (medium heat).
Stir in olives, capers and a little basil, cook 2 minutes more.
Serve the sauce on our cooked fish with buttery potatoes on the side and a garnish of the remaining chopped basil.
Tip: cod or monkfish (membrane removed please..you'll thank me later) also work well with the sauce.
Loïc's Cod inspiration:
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