Name: Crusted baked ling with tomato, caper and olive sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 70 gram sourdough or ciabatta bread, torn into pieces; 2 tablespoon finely grated parmesan; handful basil leaves, plus extra to serve; 1 tablespoon olive oil; sea salt and cracked black pepper; 1 1/2 cup tomato passata; 1 teaspoon sugar; 2 clove garlic, minced; 1 tablespoon baby capers, rinsed; large handful fresh oregano leaves; 100 gram pitted kalamata olives; 600 gram ling fillets, halved; steamed vegetables or salad greens, to serve; crusty bread, to serve

Ingredients

70 gram sourdough or ciabatta bread, torn into pieces

2 tablespoon finely grated parmesan

handful basil leaves, plus extra to serve

1 tablespoon olive oil

sea salt and cracked black pepper

1 1/2 cup tomato passata

1 teaspoon sugar

2 clove garlic, minced

1 tablespoon baby capers, rinsed

large handful fresh oregano leaves

100 gram pitted kalamata olives

600 gram ling fillets, halved

steamed vegetables or salad greens, to serve

crusty bread, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Place bread, parmesan and basil in food processor and pulse to combine. With motor running, add oil until well incorporated. Season with salt and pepper.

2.Place passata, sugar, garlic, capers, oregano and olives in baking dish. Stir to combine. Season with salt and pepper to taste.

3.Season fish with salt and pepper and lay on top of sauce. Press breadcrumb mixture over each fillet and bake in oven for 20 minutes, until fish is just cooked and breadcrumbs are golden.

4.Remove fish from oven and scatter over extra basil. Spoon onto plates and serve with green salad or vegetables and crusty bread.

Go easy with the salt in the sauce as capers and olives are already quite salty.
Note

Woman's Weekly Food

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Ingredients

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