Sunday, January 30, 2011
20110130 Fish a la Veracruzana
(SOURCE: Koken & Genieten - Vis a la veracruzana)
My husband really liked the last Pesto Fish Dish because of the rich flavored toppings. So I found this recipe in a hope that the yummy onion-tomato topping will make him forget this is a fish dish. This was quite a risky choice as he likes neither fish nor olive. He cleaned his plate without complaining, so I consider this a success!
2 onions, finely chopped
3 garlic cloves, crushed
1 green bell pepper, thinly sliced
50g green olives, finely chopped
1 tbsp olive oil
800g can tomatoes
2 tbsp capers
2 bay leaves
1 tsp dried oregano
salt and pepper
600g catfish (about 150g per fillet), dabbed dry
a dash of chilli powder
1. Heat oven to 175 degree C. Heat the oil in a pan, and brown the onions and garlic. Stir in the tomatoes with the juice to the pan, and break the tomatoes into smaller pieces with a wooden spoon. Add the peppers, olives, capers, bay leaves, and dried oregano. Season with chilli and salt and pepper. Bring to the boil, and simmer for 15 to 20 minutes.
2. Season the fish with salt and pepper. Lay the fish fillets in a greased oven dish, and pour the sauce all over them. Cover the dish with the foil, and bake in the oven for 30 minutes.