Thursday, 17 April 2014

Puttanesca meets Napoli and runs off with my Barramundi

I really don't know what to call this dish - can I get away with just calling it Really Yummy and Easy Fish? Healthy but doesn't taste like it?

You want a really healthy dinner, but want it to be easy, and not expensive or lots of weird ingredients... and so births this dish. A genuinely low effort 'Tuesday night dinner' or Good Friday fish meal that leaves you with lots of red sauce for some fresh gnocchi tomorrow night....or perhaps some pumpkin and sage ravioli?

I digress.

Back to this dinner. I think any firm white fish would go very nicely, and you could lean more towards the puttanesca and add some capers and possibly an anchovy or two, but reduce the stock paste by half if adding salty anchovies of course. A sprinkle of olives at the end wouldn't go astray. Let me know how it goes for you. Prep time should be 15 minutes and only 15-20 minutes cooking time. Can't quite beat Jamie Oliver for speed (but who is really finished in 15 minutes...reveal yourselves!)

For the Sauce
3 cloves garlic 
1/2 large or one small brown onion
1 carrot cut in 5
1/2 celery stalk 
60g ExtraVirginOliveOil
1 tsp chili flakes
Handful of herbs (mostly parsley and thyme, tiny bit of rosemary and basil if have it)

2 tins organic diced tom's (800g total)
1 Tbsp vegetable stock concentrate 
100g water

 For the vegetables 
2 zucchini peeled into strips
1 carrot peeled into strips
large handful of beans topped and tailed
~125g feta cut into small cubes

 2-4 pieces of fish 
Piece of baking paper

 Seasoning for both the veggies and the fish: 
Dash of EVOO
Salt and pepper to taste
1/2 tsp garlic powder if desired
Squeeze of lemon juice

Place garlic in TM bowl and chop for 2 seconds speed 7.
Add chili, onion, carrot, herbs and celery and chop for 5 seconds speed 5.
Add EVOO and cook for 3.5 minutes, Varoma temperature speed 2. 

Add tomatoes, stock and water and blend for 5 seconds speed 7. Cook for 5 minutes, Varoma temperature speed 2. 

 Meanwhile, wet a piece of baking paper, scrunch and place on top rack of Varoma. Place fish on paper and season.
Put all the vegetables in a bowl and season - get your hands in and massage the veggies!

 When the TM is done, place the Varoma in place (with only the fish) and cook for 5 minutes Varoma temperature speed 2. 

The cooking time will vary according the the thickness of your fish. My thin pieces of barramundi took a total of 12 minutes - but thicker pieces would have been 17-20.

 When the fish is half cooked, place the seasoned vegetables in the bottom tray of the varoma and scatter the feta pieces over top. Cook for a further 5-8 minutes (depending on your fish), Varoma temperature, speed 2. 

 To serve - A bed of the vegetables with 2 large spoons of sauce, and then the fish with another spoon or two of the sauce. Extra black pepper and chili to taste.

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