|3瓣蒜||3 cloves of garlic|
|新鮮羅勒的一小束||A small bunch of fresh basil|
|1隻新鮮的紅辣椒||1 fresh red chilli|
|800克罐裝西紅柿||2 x 400g tins plum tomatoes|
|海鹽和現磨黑胡椒||Sea salt and freshly ground black pepper|
|紅酒醋||Red wine vinegar|
|4份150克白魚魚片,去皮去骨||4 x 150g white fish fillets skin off and bones removed|
|一小撮的黑橄欖||A handful of black olives, stone in|
|1湯匙 酸豆，隔水||1 tablespoon capers, drained|
醬料製作 To Make Your Sauce:
Peel and finely slice the garlic cloves. Pick the basil leaves and put aside, finely slice the stalks.
Add a good couple of lugs of olive oil to a large pan on medium heat. Add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, and add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
Add the tins of tomato and season lightly with salt and pepper. Gently simmer on low heat for 30 minutes. Remove the chilli. Break and mush the tomatoes with a wooden spoon. Season the sauce really carefully with more salt and pepper if needed, and add a tiny swig of red wine vinegar to give it a little twang.
準備煮魚 To Prepare And Cook Your Fish:
Preheat the oven to 220°C/425°F.
Pour your tomato sauce into a roasting tray (approximately 20cm x 30cm). Season the fish fillets on both sides with a little pepper, then place on top of the sauce. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle the olives and capers over the fish. Scatter the reserved basil leaves over the fish.
6. 烤箱烤15分鐘，直到魚全熟（檢查:切割魚最厚的部分）。食用是可配以薯仔和蔬菜沙拉。Cook in the oven for around 15 minutes or until the fish is cooked through (check by cutting into the thickest part of one or two of the fillets). Lovely served with new potatoes and a green salad.