members recipes

This dish is good to prepare when you´re expecting guests, you can even freeze it (that is if the fish wasn´t frozen before!!!). We simply serve bread with it. It should be some that you can soak up the sauce with - poor bliss! If you want to serve a side dish I would go for a green salad. This recipy is meant for four portions.

Ingredients
4 pieces of white fish (I used redfish, bit more than 100 g per piece)
---------------------------------
for the crust paste:
3 slices of toast, rind cut off
50 g grated parmesan cheese
salt, pepper
1 egg
handfull of parsley, finely chopped
1 tsp rosemary
1 tsp thyme
1 tsp mellow butter
(opt: 1 tsp horseraddish)
(opt: cut-offs from the fish)
-----------------------------
for the sugo:
800 g tomatoes (pizzatomatoes out of tin or fresh ones, skin peeled off)
2 tsp salt
2 tsp pepper
2 tsp sugar
4 tsp Italian herbs
1 clove garlic, thinly sliced

Method
Trim the fish fillets and put the cut-offs in a food-processor, mince it until it´s almost creamy. Put the fillets back into the fridge for later.

Hackle the bread for the crust paste into crumbs, add the rest of the ingredients including the fish cut-offs (if there are any) for the crust and knead a nice paste out of it. Put in the fridge to keep cool.

Preheat the oven to 180°C.

Take a oven-proof baking dish and pour the ingredients for the sauce into it. Mix them with a spoon.

Take the fish and crust paste out of the fridge and coat the fish with the paste.
Place it on top of the tomato sauce and bake it in the oven for 30 minutes, then put it under the grill for about 5 minutes (this is for the crust to become real crusty and get a bit of colour, do check how long it takes in your oven!).

Serve with bread.

------------------------------------

INFO:
My mix of Italian herbs contains parsley, garlic, onions, basil, oregano, savory, tarragon, marjoram and thyme. I have used a ready-mix.

You can add steamed onions or black olives to the tomato sugo. If you want it to be more spicy add chillies to the sugo and/or horseraddish to the crust paste.

Any leftover-fish? Let it cool off completely (if you want to use it the next day, it HAS to be put in the fridge!), remove the crust and cut it in little squares. Pick the fish fillet in little pieces and mix it with a lovely green salad. Sprinkle the crust bits on top just before serving.

You can also use the leftover-fish as a base for deep-fried fishballs (recipy on foodwise).