450 g (1 lb) cod, coley or haddock fillets, skinned
1 onion, sliced into rings
1 clove garlic, crushed
1 green pepper, deseeded and sliced into rings
100 g (4 oz) button mushrooms
1 - 2 tablespoons oil
400 g (14 oz) can of chopped tomatoes
150 ml (1/4 pint) dry white wine
1/2 teaspoon chopped fresh basil
salt and pepper
1 onion, sliced into rings
1 clove garlic, crushed
1 green pepper, deseeded and sliced into rings
100 g (4 oz) button mushrooms
1 - 2 tablespoons oil
400 g (14 oz) can of chopped tomatoes
150 ml (1/4 pint) dry white wine
1/2 teaspoon chopped fresh basil
salt and pepper
Garnish
fresh basil leaves
1 tablespoon chopped parsley
1 tablespoon chopped parsley
method
1. Rinse the fish, cut it into cubes, then put into an ovenproof dish. Fry the onion, garlic, pepper and mushrooms in the oil for 2 - 3 minutes, then add to the fish. Mix together the tomatoes, wine, basil, salt and pepper.
2. Pour over the fish mixture. Cover the dish with foil and bake in a moderately hot oven for 20-25 minutes.
3. Serve immediately with parslied boiled rice, garnishing with fresh basil leaves and chopped parsley.
Cook's Tip
Fresh basil tastes significantly superior to its dried counterpart. Grow your own in a pot indoors, positioned on a light windowsill- purchase in plant form or nurture from seed.
2. Pour over the fish mixture. Cover the dish with foil and bake in a moderately hot oven for 20-25 minutes.
3. Serve immediately with parslied boiled rice, garnishing with fresh basil leaves and chopped parsley.
Cook's Tip
Fresh basil tastes significantly superior to its dried counterpart. Grow your own in a pot indoors, positioned on a light windowsill- purchase in plant form or nurture from seed.
serving amount
serves 4
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