INGREDIENTS
1 kg skinless, boneless white fish
Salt to sprinkle
50 g / 60 ml Clover Mooi River Butter
1 medium onion, finely chopped
5 ml chopped or crushed garlic (1 – 2 cloves)
6 spring onions, finely snipped
1 x 410 g tin peeled, whole tomatoes, liquidised
50 ml chopped parsley
5 ml dried origanum
5 ml sugar
2 ml salt
Freshly ground black pepper
100 ml white wine
250 g Clover Feta Cheese (Traditional or Mixed Herb or Black Pepper)
Sprigs of parsley and / or fresh herbs such as dill or basil to garnish
Method
Cut the fish into neat smallish portions.
Sprinkle lightly with salt and arrange into a large shallow ovenproof dish (1,5 liter).
Place the butter, onion and garlic into a saucepan and sauté gently for 3 minutes.
Add the spring onion and sauté, stirring continuously for 2 minutes more.
Add the tomato, parsley, origanum, sugar, salt and pepper, stir and bring to boil.
Simmer uncovered for 5 – 8 minutes until slightly thickened.
Stir in the wine.
Pour the tomato mixture over the fish and crumble the Feta cheese evenly on top.
Bake at 200ºC for about 25 minutes or until the fish is firm and cooked and the cheese melted and lightly browned.
Garnish with sprigs of parsley, chopped fresh dill or basil as preferred.
Serve piping hot as explained above.
CLOVER INGREDIENTS USED IN THIS RECIPE
