This dish was deliciously simple, just the way I like them! It's also the time of year again for samphire! That lovely marsh seaweed is expensive but so good with just about anything, that salty tang really adding something to a meal. This is a very simple tomato sauce with baked fish on top, but it was so good. I added the samphire to the original recipe and served it over pasta.
(3 WW ProPoints per serving)
200g tin chopped tomatoes with herbs
2 tsp tomato puree
1 garlic clove, crushed
1 fresh thyme sprig, leaves only
1 tbsp balsamic vinegar
1 tsp capers, drained and chopped if large
15g black olives, stoned
125g skinless cod fillet
Salt and pepper
1 tbsp fresh basil, chopped to garnish
Preheat the oven to 180C. Put the tomatoes, tomato puree, garlic and thyme leave in a saucepan and bring to the boil. Simmer for about 10 mins until slightly thickened.
Transfer the tomato sauce to an ovenproof gratin dish. Drizzle over the balsamic vinegar and sprinkle in the capers and olives. Lay the fish on top and season. Bake for 12-15 mins until the fish is just cooked through. Serve garnished with the basil.