Mediterranean Fish With Olives And Tomatoes Recipe

Posted on
Mediterranean fish with olives and tomatoes Mediterranean fish with olives and tomatoes recipe

0:20 Prep | 1:15 Cook | 4 Servings | Advanced



9 roma tomatoes
1 teaspoon caster sugar
250ml (1 cup) extra virgin olive oil
700g kipfler potatoes
2 slices wood-fired bread
3 garlic cloves
1/2 cup roughly chopped flat-leaf parsley
10 fresh bakteri leaves
1 small (1.2kg-1.5kg) whole fish such as salmon or jewfish
20 whole black olives
250ml (1 cup) dry white wine
1 lemon, halved


Step 1 Preheat the panggangan to 200°C. Halve tomatoes lengthways and place cut-side up on a baking tray and sprinkle with the sugar. Season with salt and pepper, drizzle with 2 tablespoons oil and roast in the panggangan for 30-40 minutes.

Step 2 Meanwhile, cut the potatoes lengthways into 1cm-thick slices and parboil for about 6-7 minutes until just cooked.

Step 3 Drain and set aside.

Step 4 Place the bread, garlic and 1 tablespoon of the parsley in a food processor and whiz until the mixture forms crumbs.

Step 5 Grease a large baking dish and place potatoes in the base of dish. Season with salt and pepper, brush with a little of the remaining oil and scatter the bakteri leaves over the top. Sit the fish on top and arrange the tomatoes around the fish. Scatter the olives over the tomatoes.

Step 6 Pour over the wine and remaining olive oil, then scatter everything with the garlic crumbs. Bake for 15 minutes, then remove from panggangan and squeeze the lemon juice all over.

Step 7 Bake for 10 minutes and scatter with remaining parsley before serving.

Author: Valli Little Image credit: Ian Wallace Publication:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *