NADIA’S SAUCY ITALIAN FISH WITH CRISPY CAPERS AND CRUSTY SOURDOUGH

Serves 4, ready in 35 minutes

Ingredients

Sourdough Bread

■ 1 drizzle of olive oil

■ 600g par-baked sourdough

Crispy Capers

■ 1 drizzle of olive oil

■ 20g capers

Fish

■ 5g oregano, roughly chopped

■ 2 capsicum, diced 2cm

■ 2 tomato, diced 2cm

■ 600g market fish, cut into 5cm lengths

■ 1 drizzle of olive oil

■ 20g garlic paste

■ 390g can butter beans

■ 400g can cherry tomatoes

■ 1 ½ cup chicken stock

■ 2 Tbsp butter

To serve

■ 5g oregano, leaves picked

Method

Preheat oven to 180C.

Cook bread: Place sourdough bread on a tray and heat for 15-20 minutes, until lightly brown with a crispy crust. Remove from the oven, slice and place back on tray. Drizzle with olive oil and bake for about 5 minutes, until toasted.

Meanwhile, cook capers: Heat olive oil in a large frypan on medium heat.

Pat capers dry. Add to pan and cook, stirring, for 3-4 minutes, until golden and crispy. Remove from pan and set aside to drain on paper towels. Reserve pan for cooking fish.

Prep fish: Roughly chop first measure of oregano; pick remaining leaves (set aside to garnish). Dice capsicum and tomato 2cm. Pat fish dry, remove any scales or bones, cut into 5cm pieces.

Cook fish: Heat olive oil in reserved pan on medium-high heat. Cook garlic paste and oregano for about 1 minute, until fragrant. Add capsicum and fresh tomato and cook for 1 minute. Drain and rinse butter beans and add to pan along with canned tomatoes, chicken stock and a pinch of salt and simmer for 5 minutes. Add fish to pan with sauce, ensuring fish is submerged and reduce heat to low. Simmer for about 5 minutes or until fish is just cooked through. Stir through butter and season to taste with salt and pepper.

Serve: Top saucy fish with oregano leaves and crispy capers. Serve sourdough on the side.

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz