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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 25- 30 min

Pre­heat the oven to 230 ° C 1 Ar­range the fish fil­lets on a bak­ing sheet and sea­son with the gar­lic and herb

400 g fish fil­lets 15 ml ( 1 T) gar­lic and herb sea­son­ing 15 ml ( 1 T) olive oil


15 ml ( 1 T) olive oil 1 onion, sliced 1 gar­lic clove, chopped 100 g tomato paste 1 can ( 410 g) chopped toma­toes 1 stock cube 1 litre ( 4 c) wa­ter 10 ml ( 2 t) sugar 15 ml ( 1 T) dried Ital­ian herbs salt and freshly ground pep­per sea­son­ing Driz­zle the olive oil over and cook in the oven for 10- 12 min­utes Set aside 2 Tomato soup Heat the olive oil in a large saucepan and fry the onion and gar­lic un­til fra­grant Add the tomato paste and stir- fry for 1 minute 3 Add the toma­toes, stock cube and wa­ter and bring to the boil Sim­mer for 15 min­utes, stir­ring oc­ca­sion­ally 4 Sea­son the soup with the sugar, herbs, salt and pep­per 5 Break the fish into pieces and add to the soup, mix­ing gen­tly La­dle into bowls and serve with crou­tons, if pre­ferred

Brush thin slices of bread with a lit­tle olive oil and sprin­kle cheese over Grill in the oven un­til the cheese has melted, sprin­kle chopped pars­ley over and place on top of each bowl of soup

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