Annaliese Jones' recipe for this fish bake is a harmonious blend of our Ortiz anchovies, Pons capers, and Sabato tomato passata. The savoury flavours from these ingredients married with the sweetness of Escuminac maple syrup, white onions and minced garlic produce a dish that is sure to please everyone in your family.
Serves 6
2 Tbsp Salvagno extra virgin olive oil (EVO)
8 Ortiz anchovies, chopped roughly
8 cloves garlic, minced
2 white onions, sliced in circles
2 Tbsp Pons capers in brine, drained
¼ cup Salvagno pitted olives in oil, drained
4 twists of Pons bittersweet paprika flakes
1 bottle (690g) Sabato passata
Salt and freshly ground black pepper
1 Tbsp Escuminac maple syrup
1 punnet (roughly 18) cherry tomatoes – yellow if you can find them
6 fillets of white fish such as snapper, tarakihi or gurnard
1 large or two small lemons
Parsley for serving
Preheat the oven to 180°C.
Heat the olive oil in a large pan and add the anchovies and garlic, stirring for 2 minutes on low heat until they’re melted into the oil. Add the onions and coat in the oil, bringing up the heat slightly. Cook until very soft and reduced in bulk by half before adding the capers, olives, paprika flakes and passata.
Cook the sauce on low for at least 10minutes. Taste before adding the salt, pepper and maple syrup. Lastly, add the cherry tomatoes, gently mixing them through the sauce.
Place a few spoons of the sauce onto the bottom of a baking dish. This is a saucy bed for the fish.
Lay the fish out on a board, sprinkle with a little flaky sea salt and spread some sauce on each fillet. Roll them up and place in the baking dish, rolled layers facing up, like a rosette.
Spoon the remaining sauce around and on top of the fish. Cut the lemons into wedges and pop into the dish too.
Bake for 15 minutes, or until the fish is cooked through (check the middle of the roll too).
Serve with some chopped parsley and a squeeze of the baked lemon.
A beautiful accompaniment is boiled new potatoes or fregola tossed in a little Sabato pesto and a fresh rocket salad.
Recipe by Annaliese Jones
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