Publications
- 30ml - olive oil
- 1 - small onion, chopped
- 1 - clove garlic, chopped
- 1 - red chilli, chopped
- 3 - anchovy fillets, chopped
- - about 60ml white wine (optional)
- 1 - tin whole tomatoes
- - a few sprigs fresh thyme
- 60ml - red wine vinegar
- 350g - mixed baby marrows, thinly sliced
- 4 - hake fillets
- - chopped fresh parsley
- - lemon wedges
1 Heat the olive oil in a pan and sauté the onion, garlic and chilli until glossy. Add the anchovies and white wine and cook briskly for a minute or two. Stir in the tin of tomatoes and purée with a potato masher. Finally, stir in the thyme and vinegar and season with salt and pepper to taste. Simmer for about 5–10 minutes until thick and fragrant. Add a dash of water if it starts to thicken too much.
2 Heat a griddle pan and fry the sliced baby marrows in batches until done with lovely char lines on both sides. (Or cook all together under your oven grill to save time). Set aside.
3 Spoon the fish on top of the tomato sauce in the pan and sprinkle the cooked baby marrows on top. Put the lid on and steam for about 15–20 minutes or until the fish flakes easily. Season the fish with salt and pepper and sprinkle the fresh parsley on top; serve with lemon wedges and fragrant rice or mash.
