Quick Fish with Tomatoes
Hello. Today is Sunday which is a nice day to laze in the kitchen and make a cake or a roast. I hear a shout of disbelief out there. Yes, I know, some people think the word ‘laze’ and ‘cook’ do not belong in the same sentence. So if that’s you and you prefer not to cook at all today but just to look at the sky and say ‘hello sky, hello clouds’, or to write a novel or swim the channel, then try this amazingly quick and satisfying dish. We owe the genius Yotam Ottolenghi the credit for suggesting how to do the tomatoes.
I like to eat this simply with some good bread and butter to soak up the juices. For some reason bread and fish is something I absolutely love. Loaves and fishes – it’s not a new thing. Catherine has it with pasta. Or you can fry some potatoes or even have some oven chips. Though the chips will take much longer to cook than this recipe so start them off first.
The following is needed for each person eating:
- About 125g of white fish
- 10 cherry tomatoes
- 1 small garlic clove
- a pinch of chilli flakes
- a bunch of fresh parsley that when scrunched gently in your hand is about the size of an egg.
- salt and pepper
- butter and olive oil for frying
- A heavy frying pan. Two frying pans is even better
- a knife
- a chopping board
Chop the parsley, chop the garlic, and mix together with the chilli.
Heat a frying pan up. If you have two frying pans heat the other up as well. Put a tablespoon of oil and a piece of butter in each. Season the fish with a bit of salt and pepper and put it in one pan to fry. If it has skin put it skin side down and resist the temptation to prod it until the skin is crisp. Slice the tomatoes in half and fry them for two minutes in the second pan, shaking them a couple of times. Throw in the parsley mixture along with a bit of salt and pepper and shake and fry for another minute. Turn the fish over in the first pan.
If you only have one frying pan, cook the tomatoes first and put them on a warmed plate, or in a very low oven. Put a bit more butter in the same pan, there’s no need to wash it out or anything, and fry the fish. Tips on frying fish so it’s like a restaurant are here.
- 125g of white fish.
- 10 cherry tomatoes, more if you can spare them.
- 1 small garlic clove, crushed
- a pinch of chilli flakes
- a bunch of fresh parsley
- Chop the parsley and the garlic and add the chilli. Fry the tomatoes in a bit of butter and oil for a minute or two - not long or they go mushy, you really just want them heated thoroughly. Add the garlic/parsley/chilli, and some salt and pepper. Shake the pan a bit.
- Either cook the fish in a separate pan at the same time, or now put the tomatoes on a warm plate or under a low grill to keep warm and fry the fish in a bit more butter and oil in the same pan.
- Eat with good chunky bread and butter, as I do, or potatoes or pasta if you prefer.
- Good fish for this dish are hake, cod, haddock, pollock, monkfish, but really you can have these tomatoes with anything you fancy. Prawns, salmon, just whatever you fancy.