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WHITE FISH WITH TOMATO AND CHILLI

By Faeza
22 April 2016

Ingredients

1 onion, thinly sliced

2tbsp olive oil

2 cloves garlic, peeled and crushed

2x400g tins chopped tomatoes

2 bay leaves

1tsp dried oregano

1tsp dried thyme

1-2tbsp capers, rinsed

handful of pitted green olives

1-2tbsp Peppadew® Hot Jalapeño Slices

4 sustainable firm white fish fillets

Method

Gently sauté the onion in olive oil until soft. Add garlic and cook for 1 minute.

Pour in tinned tomatoes (if you prefer to use fresh, make sure the tomatoes are richly flavoured and juicy), bay leaves, dried

herbs, capers, olives and Jalapeño Slices. Simmer for a few minutes until the flavours have married.

Add fish fillets to poach in the sauce. You can fry the fish before adding to the sauce, if you prefer.