Spanish Flavored Fish

This recipe is based on the tomato sauce recipe in my first batch of recipes , however if you have an unused portion of pre-made pasta sauce this can definitely be used as the base. This dish came together because I have been trying to use all of the odds and ends that take up space in my refrigerator, those olives and capers that live rent free after one use?  Additionally, my husband grew up with a dish called steamed fish created by his mom which is an Easter time special. Fried fish in a flavourful tomato based sauce and believe me when I say this dish sticks out because it was highly debated if it was steamed or stewed fish when he initially explained it to me.  The inspiration came together from various sources.

The spices used to enhance the tomato sauce base were smoked paprika, fennel seeds and Spanish saffron along with fresh thyme and of course the olives and capers. I used a firm white fish called Barramundi which is similar to Halibut but any white fish can be substituted based on your preference .

So if you have an end of pasta sauce, some capers and olives and are looking for an easy dinner or lunch give this a try and let me know what you think .

Please note :

An 1/8 teaspoon turmeric and smoked paprika can substitute for the Spanish saffron.

Anchovy paste is optional and a substitute 1/2 teaspoon Worcestershire sauce.

I used skin on fish because I like crispy skin on my fish , skinless fish can be used and pan seared before being placed in the tomato sauce.

Ingredients

Sauce :

• 1 cup tomato sauce

• 3 cloves of garlic finely minced

• 1/4 teaspoon of finely diced red onion

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon fennel

• 1/4 teaspoon of red pepper flakes 

• 8 olives thinly sliced

• 1 teaspoon of capers

• 3 threads of saffron in 1/2 cup warm water

• 1/2 teaspoon of anchovy paste (optional)

• Salt to taste

• Black pepper to taste

Seafood:

• 3 oz fish filets (2)

• 6 large shrimp peeled and deveined (optional)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon of smoked paprika

Preparation:

1. Season seafood with salt,  black pepper and smoke paprika.  Set aside until the sauce is ready and preheat oven to 375 F.

2. In an oven proof pan heat 1 tablespoon of vegetable or neutral flavoured oil and add anchovy paste, garlic, red onion and pepper flakes. Sautee for 5 minutes until the onion and garlic soften and are fragrant.

3. Add in the olives, capers, smoked paprika and fennel and sauté for 2 minutes.

4. Put the tomato sauce into the pan with the olive and spice mixture  and lower the heat.  Allow to cook for  5 minutes and then add in the saffron infused water.

5. Cover on low heat until the sauce bubbles vigorously  and turn off the stove .

6. In a fry pan heat a teaspoon of oil until the oil shimmers, add the fish skin side down . Leave the fish for about 5-7 minutes or until you see the edges of the fish turn brown and the fish does not stick to the pan. Flip fish over and cook for 1 minute and remove from heat.

7. Add the shrimp and fish skin side up into the tomato sauce and put the pan into the oven for 8 minutes  at 375F.

8. Remove from the oven and enjoy.

 Serving suggestions:

• Couscous

• Crusty garlic bread

• Plain Spaghetti