Use any firm white fish fillets for this dish. Fresh fish is preferable but frozen fish will do. Remove it from the freezer the previous night to thaw.
Serves 6
Preparation time: 20 min
Baking time: 20-40 min
Ingredients
4 large ripe tomatoes
30 ml (2 T) olive oil
1 onion, finely chopped
2 cloves garlic, crushed and
finely chopped
salt and freshly ground black pepper
5 ml (1 t) brown sugar
10 capers, finely chopped
1 anchovy, finely chopped
15 ml (1 T) finely chopped fresh oregano
150 g feta cheese, crumbled
6 large fish fillets
fresh oregano to garnish couscous with fresh herbs such as parsley and chives to serve
Preheat the oven to 200 °C.
Cut a small cross in the top of each tomato and plunge them in boiling water. Leave for 2 minutes or until the skins burst. Drain, skin and halve the tomatoes. Remove the seeds and dice the flesh.
Heat the olive oil and fry the onion and garlic for a few minutes or until soft. Add the diced tomatoes and
fry for a few more minutes. Season with salt, pepper and sugar. Add the capers, anchovy and oregano and simmer for about 15 minutes or until the sauce thickens.
Leave the sauce to cool slightly then stir in the feta cheese.
Season the fish fillets with salt and pepper and spoon a generous amount of the tomato sauce on top of each fillet. Transfer the fillets to a greased baking sheet and bake for 15-20 minutes or until done.
Garnish with fresh oregano and serve with herbed couscous.