16 Jun beyond flathead provencal
Baked Flathead Provencal is nice, but I have found an even more delicious recipe!
The idea is to roast a whole heap of cherry tomatoes (halved) with anchovies, capers and half a red onion (sliced) for about 30 minutes, stirring a few times throughout.
Then white fish fillets such as barramundi, snapper or rockling are nestled amongst the baked tomato sauce and baked for another 10 to 15 minutes depending on how thick the fish fillets are.
It is a richer, more delicious version! So good.
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