Fish fillet on tomato sauce with olives

Name: Fish fillet on tomato sauce with olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Peeled shrimps (fresh or frozen); 2 Anchovy fillets; 1 medium onion; 1 Garlic clove; 3-4 Tbsp Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g black olives; 1⁄2 bunch/pot of basil; 600 g Fish fillet (e.g. ling fish); 30 g Capers (glass)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Peeled shrimps (fresh or frozen)
2 Anchovy fillets
1 medium onion
1 Garlic clove
3-4 Tbsp Olive oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g black olives
1⁄2 bunch/pot of basil
600 g Fish fillet (e.g. ling fish)
30 g Capers (glass)

Directions

1
Defrost the prawns if necessary. Rinse anchovies, dab dry and chop finely. Peel onion and garlic and chop finely. Heat 1-2 tbsp. oil in a wide saucepan. Brown the anchovies, onion and garlic.
2
Briefly sauté the tomato paste. Add the tomatoes and juice, chop coarsely and bring to the boil. Season with salt, pepper and 1 pinch of sugar. Simmer open for about 15 minutes.
3
Stone the olives if necessary, then cut them smaller. Wash basil, shake dry. Put some leaves aside for garnishing, cut the rest into fine strips. Wash fish, dab dry and cut into 4 or 8 pieces.
4
Season with salt and pepper. Stir basil, olives and capers into the tomato sauce and season again. Place the fish on top of the sauce, cover and cook for 6-8 minutes.
5
Carve the shrimps lengthwise on the back and remove the dark intestine. Wash shrimps and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes. Season with salt and pepper and add to the fish together with the frying oil.
6
Garnish with the rest of the basil. Ciabatta and green salad taste great with it.
7
Drink tip: dry rosé wine, for example a Bardolino chiaretto