John Torode’s baked fish, tomatoes, shallots and olives
Did you know that despite being an island nation with over 19,000 miles of coastline and a thriving fishing industry, 80% of the fish we catch in the UK is still shipped abroad? Today, John is highlighting the wonderful local fish available and sharing his incredibly simple recipe for cooking it at home. His baked haddock with lemon, tomatoes and olives is the perfect way to enjoy fresh, local fish without any fuss.
John Torode’s Baked Fish, Tomatoes, Shallots and Olives
Serves: 4
Ingredients
4x 175g chunks of thick white fish e.g. haddock or cod, skin on 6 large plum tomatoes350g cherry tomatoesA big handful large green and black pitted olives1 lemon, cut into four thick slices6 banana shallots, peeled and split in half30mls olive oilSalt and pepper
Method
1. Cut the plum tomatoes into quarters and the cherry tomatoes in half. In a bowl mix the tomatoes with the shallots, olives, half the olive oil and lots of salt and pepper.
2. Line a roasting tray with paper and spread the mix out over the baking dish. Slide the tray into the hot oven 220°C/ Gas 7 and leave it to roast for 15 minutes. The tomatoes will soften, the onions roast and brown, the olives shrivel and become strong and salty.
3. Take the tray out and rest it somewhere stable and safe.
4. Take the fish and rub it all over with a slice of the lemon, now lay each slice of lemon on the tomatoes and then place the cod on top of each lemon, skin side up. Rub the remaining oil onto the skin.
5. Slide the tray back into the oven for 7-10 minutes, no more. Take the tray out, lift the fish gently onto warm dishes, discard the lemon, if preferred peel the skin off the fish and throw that away also. Sprinkle the fish with a little rock salt.
6. Using a fork gently squash the tomatoes a little so they are a chunky sauce. Spoon the tomatoes onto a plate, top with the pieces of fish and serve with some herbs if you want to be fancy.
7. Squeeze over a little lemon juice and serve with some carbs. Maybe cook some peeled and crushed Jersey royals with capers, more lemon juice, and loads of chopped parsley. Could also serve with gnocchi, mashed potato, chips or rice.
Note: You can also do this with just the tomatoes then when the fish and tomatoes are soft, mix a good tablespoon of crème fraiche in the tray for creamed tomatoes.