BAKED FISH WITH VINE-RIPENED TOMA­TOES AND OREGANO

Bouchard Fin­layson Kaaimans­gat Chardon­nay 2008

House and Leisure Food - - FRONT PAGE -

500g hake fil­lets 3T olive oil 2T le­mon juice 200g vine-ripened toma­toes 6 sprigs oregano 2 sprigs thyme salt and pep­per

Serves 6

– TG Place the fish fil­lets on a bak­ing tray and driz­zle with olive oil and le­mon juice. Scat­ter the toma­toes, oregano and thyme over the fish, and sea­son with salt and pep­per. Bake at 180°C for about 15 min­utes, un­til the fish is just cooked through and flakes easily with a fork. Serve with potato wedges and a sim­ple salad.

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