Mediterranean Fish Fillets
Inspired by several books and a trip to the market: Next time I'll add more heat and more olives.
Prep time: 10 minutes
Stovetop cooking time: 20 minutes
1 tbsp olive oil
1 onion, chopped
½ cup fennel root, chopped
1 tsp ground cumin
1 tsp ground coriander
3 large cloves garlic, finely chopped or ¼ cup garlic scapes
½ sweet red pepper, julienned
1 cup, fresh tomatoes, chopped or 1 tin(14oz/400ml) diced tomatoes & juice
½ cup chopped fresh herbs (this time I used parsley, oregano, mint)
½ cup oil dried black olives, pitted and coarsely chopped
½ -1 jalapeno pepper, seeded & finely chopped
Chopped garlic scapes for garnish (optional – or more chopped fresh herbs of your choice)
Salt & pepper to taste
2 haddock fillets (any firm white fish fillets will do – tilapia comes to mind)
1. Heat a large skillet over medium-high heat and sauté the onions and fennel root until they start to soften (5 minutes or so). Add everything else, except the fish and sauté for another 5 minutes or so. Taste for seasoning.
2. Lower the heat to medium and lay the fish fillets on top of the vegetables. Cover and cook for 5-10 minutes. Add the broccoli florets. There should now be more sauce in the pan. Spoon over the fish and continue to cook until the fillets are white all the way through (anther 5-10 minutes). If the sauce starts to dry out, lower the heat and add a little tomato juice, white wine or water.
3. To serve: plate the fish and broccoli. If the sauce is too thin, bring the temperature up to high and let the sauce boil down a bit. Ladle over the fish and sprinkle with chopped garlic scapes or fresh herbs.