1 tablespoon olive oil
1 large chopped onion
4 cloves garlic -- chopped
400 gram peeled tomatoes with juice
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoon capers
1 small lemon -- zest only
1 tablespoon finely chopped fresh mint
Instructions:
Good capers are essential to this dish. If possible, visit a deli
whose owners are of Mediterranean extraction and buy bulk capers which
have been packed in salt. Rinse them to remove the salt before using.
If you have to use the more readily available capers bottled in a
vinegar solution, blot them dry of vinegar before using. In a tablespoon
of olive oil. gently fry a large onion, chopped. until transparent.
Add 4 cloves of garlic, crushed or finely chopped, and cook for a
minute or so longer, then add a 400 g tin of peeled tomatoes. chopped,
together with their juice, 1 tablespoon lemon juice and salt and pepper
to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons
of capers, the zest of a small lemon and a tablespoon of finely chopped
fresh mint. Simmer again until the sauce is thick. Meanwhile heat
the grill to very hot, dip 4 serving-size pieces of rudderfish in
olive oil and put them under the grill for 3-5 minutes, turning once
if using a conventional grill. You may not need to turn the fish at
all if you have a fan assisted grill. Spoon the sauce onto warmed
plates, add the fish and serve, preferably with good bread to ensure
no sauce is wasted. From an article by Meryl Constance in The Sydney
Morning Herald.
