- 200g - cherry tomatoes, stems on
- 800g - yellowtail fillet, skin on
- 45ml - olive oil
- 1 - red onion, halved and thinly sliced
- 4 - garlic cloves, thinly sliced
- 1 - anchovy, finely chopped
- 125ml - dry white wine
- - 1 tin (400g) chopped tomatoes
- - a pinch of sugar
- 5ml - dried Italian herbs
- 100g - green olives stuffed with sweet pepper, halved
- 15ml - green olives stuffed with sweet pepper, halved
- 15ml - red wine vinegar
- - a sprinkling of fresh basil or parsley, to serve
1. Preheat the oven grill. Place the whole tomatoes, stems and all, on a baking tray and roast for 10 minutes. The skins will burst and the flavour will intensify. Once the tomatoes are cooked, remove from the oven and reduce the heat to 180°C.
2. Meanwhile, make sure the skin of the fish is completely dry then score the skin with a sharp knife a few times. Coat the skin with olive oil and season well with salt.
3. Heat a large frying pan until hot then fry the fish, skin side first, until golden-brown and crispy (about 5 minutes). Place the fish, skin side up, on a plate to rest.
4. Heat the remaining oil in the same pan and fry the onion, garlic and anchovy for a few minutes until fragrant. Stir in the wine and boil rapidly until reduced by half. Stir in the tinned tomatoes, half a tin of water, sugar and the herbs; simmer for 5 minutes. Stir in the olives, capers and vinegar.
5. Spoon the fried fish on top of the tomato sauce and arrange the roasted tomatoes around it. Bake for 8-10 minutes or until the fish flakes easily and is cooked through. The thickness of the fish will determine the cooking time.
Garnish with the fresh herbs and serve with garlic bread.
TIP: If you don't fancy fish with the skin on, use 4 portions of skinless fish fillets instead of a skin-on whole fillet and simply omit steps 2 and 3. Remember to season the fish with salt before baking it in the sauce.
