RecipesServes 4

BAKED FISH WITH TOMATO AND CRISPY CAPER SAUCE


Ingredients

  • 1 x 500g can Rosella Condensed Tomato Soup
  • 2 level teaspoons Rosella Crushed Garlic
  • 1 tablespoon olive oil
  • 2 tablespoons Rosella Capers, drained and patted dry with kitchen paper
  • 1/3 cup water
  • 2 tablespoons of chopped flat leaf parsley
  • Salt and freshly ground black pepper
  • 4 firm white fish fillets (we suggest Ling)

Method

  • Heat the oil in a medium sized, heavy-bottom frying pan over medium-high heat. Add the capers and cook until they are tender-crisp*, stirring often. Set them aside to drain on kitchen paper. Add the Rosella Crushed Garlic to the pan and cook for 1 minute, or until fragrant.
  • Add the Rosella Condensed Tomato Soup, water, half the capers and parsley to the frying pan and season to taste. Heat to a gentle simmer. Place the fish into the soup mixture. Cover and cook for 5-10 minutes (depending on the thickness of your fish) until the fish flakes easily when tested with a fork. Top with remaining capers and parsley and serve with rice.
  • *Capers are made from little flower buds so when you fry them the miniature petals open up and turn crispy.

Helpful Tip

Fish is really good for you and this is a very fast way to make a delicious fish weeknight dinner the whole family will enjoy

PRINT RECIPE