Mr. N went fishing last night and came home with six filés of pike perch. So for dinner we had super fresh white fish with slow roasted garlic olives & tomatoes. These Finnish tomatoes from our local market were at their best as they were so sweet and juicy…yummy! I think these roasted tomatoes would work nicely in a mozzarella salad aswell, a fun roasted version. The combination of the sweet dried tomatoes and salty olives with the light fish that had oh so crispy skin made it a nice fresh dinner. We enjoyed our catch of the day on our balcony catching the last evening rays. The dish has simple clean components, but sometimes simple is the best.
Ingredients for fish
Ingredients for tomatoes
Pre heat the oven to 200 C. In a large oven dish lay out tomato slices (not too thin). Grate garlic and sprinkle rosemary and oregano all over. Add olives and ground black pepper. Coat everything with a bit of olive oil so nothing burns in the oven. Place into oven and after 20 minutes drop the heat to 150 C. Cook for an hour. Take them out of the oven and sprinkle finger salt, fresh basil and let cool for a while.
In a hot pan add a generous amount of butter and whole white peppers- You can crack them just a little bit so they release flavour more easily. Place the fish skin side down on the hot pan and cook both sides for about 3 minutes so they turn golden brown. Add a bit of lemon and salt.