SATURDAY COOKING: ROAST FISH WITH CAPSICUM, POTATO AND TOMATO.

I got a new cookbook at Christmas, “Bill’s Italian Food” by Bill Granger. Really nice recipes in it (thanks Liz!) and I’m sure there will be more coming from it later in the year, when the weather is colder than today (40°C).
As I was rearranging the recipe index, I realised that there are not enough fish and vegetables recipes. So I will work on this, starting today with this recipe of ROAST FISH WITH CAPSICUM, POTATO AND TOMATO. It’s very easy to make and it tastes yummy. It will serve 4.
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500g new potatoes, halved
2 red capsicums, deseeded and cut into thick strips
3 garlic cloves, unpeeled and bashed
3 rosemary sprigs
4 anchovy fillets, roughly chopped
2 tablespoons olive oil
500g cherry tomatoes, halved
500g firm white fish fillets, cut into 5cm chunks
handful flat-leaf parsley, to serve
2 tablespoons capers, drained

Method:

    1. Preheat the oven to 200°C.
    2. Place the potatoes, capsicum, garlic and rosemary in a large roasting tin. Scatter over the anchovy fillets, drizzle with the olive oil and roast for 40 minutes, until the potatoes are starting to soften and turn golden.
    3. Remove the tin from the oven, stir in the tomatoes and roast for a further 10 minutes.
    4. Season the fish with sea salt and freshly ground black pepper. Place it over the vegetables and roast for a final 10 minutes, or until the fish is just cooked through.
    5. Scatter with parsley and capers before serving.
    6. Eat!

I had lovely grape-vine cherry tomatoes so I didn’t halve them, just put them whole. I used cod for the fish.
Nice dish to eat cold too.

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