Feeds 4
Ingredients
1kg Rock-ling (or another firm flesh fish)
About 1/3 of a loaf of Ciabatta, Pane di Casa, French Stick.
1/2 cup White Wine
1/2 a tin of Crushed Tomatoes
1 Garlic Clove
Parsley
EVOO
Salt
Method
Preheat your oven to 220°c.
Into an oven tray add the sauce, a drizzle of oil, a sprinkle of salt, the garlic which you can crush and the wine.
Give it a stir and add in your fish pieces, I cut mine into about 8 large pieces. Sprinkle a little more salt over the fillets and rip in some fresh parsley.
Cut your bread into large chunks and scatter them on top.
Put the tray into the oven for about 15-20 minutes, the fish should be flaky and white when it's done.
This particular fish lets out a lot of juice so you are left with a sweet and flavourful sauce, soft fish and bits of toasted bread that are half soaked in all this goodness.
I served mine with a homemade paprika aioli - you can use my 'less than a minute mayo recipe' and add a sprinkle of paprika and just leave a piece of garlic sitting in the mayo to subtly release it's flavour till you're ready to serve.
Enjoy x
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