Anchovy-baked fish with tomatoes and onions

Jill Dupleix
Anchovy-baked fish with tomatoes and onions
Anchovy-baked fish with tomatoes and onions 
Dietary
Wheat-free

Anchovy-baked fish with tomatoes and onions

Ingredients

2 large onions

4 large tomatoes

2 tbsp olive oil

4 thick white fish fillets, 220g each

4 anchovy fillets

150ml dry white wine

1 tbsp salted capers, rinsed

Freshly ground pepper

2 tbsp torn flat parsley leaves

1 lemon, quartered

Method

Heat the oven to 200C. Peel the onions and slice thickly (about 1.5cm). Slice the tomatoes thickly. Pile the onions into an oiled roasting tray and top with the tomatoes. Drizzle with olive oil and bake for 10 minutes.

Place the fish in the tray (skin up if still on), shoving the tomatoes aside to make room. Cut each anchovy fillet lengthwise and arrange in a criss-cross on each fillet.

Add the white wine, scatter with capers, pepper and parsley and bake for a further 10 minutes or until fish is cooked. Serve with the pan juices and lemon wedges.

This recipes is featured in the book,Winter is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

 

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