Fish fillets (cod, haddock, pollack—you name it!) in roasted tomato broth
Roast
Roasting
Recently I have come to love Jamie Oliver's TV shows. Jamie has a democratic and kind sensibility to cooking, and he uses local and fresh ingredients whenever possible. He also did his best to alter the US school lunch program in its approach to feeding our school children healthy meals. <br /> <br />Recently Jamie made a sausage and roasted tomato dish that I thought was just lovely. The ingredients in the resulting sauce reminded me of some of the fish dishes that were concocted in a restaurant on the Outer Cape, where I worked for many summers. So, I replaced the sausage with haddock, added some vermouth, and left out chopped garlic, thinking that some extra roasting would create a succulent sauce that could be reduced or left as a broth. The magic of being left with a delicious sauce as a result of roasting tomatoes in the oven and adding good fish to enrich the sauce makes this one of my favorite "aha" recipes. <br /> <br />You can use cod, haddock, mahi mahi, etc. based on what is fresh in your area.
Share:
0
31
0
Comments