May 29, 2011

Oven baked trevally in tomato sauce

Trevally in tomato sauce 1

This is the dish my mom and me made together. We never had trevally before, and we both don't have a lot of experience with fish that still has bones in it. We don't like the bones.. Or any bloody parts for that matter.
This fish had bones and was a little bloody. Luckily my mom remembered watching Jamie Oliver cooking a dish with a similar fish, he basically dumped all his ingredients in an oven dish, baked it and it turned out delicious. (or at least it looked that way)
We decided to do the same. My mom let me handle the fish; I rinsed it first, to get all the blood out, then dumped it into the oven dish. We topped it with some other ingredients we thought would make a good combination, and popped it in the oven. How easy!
Then we chopped op a butternut squash to make fries.

We took the fish out after about half an hour. Our next challenge; getting the meat off the bones. It turned out to be really easy, because I could almost lift off the top fillet, while the bones stayed in place. Then I took out the bones and my second fillet was ready. I still had to hand-pick a few bones out of the fillets, but in the end we still found a couple while eating. My mom had carefully 'inspected' her fillet, which went something like this 'you should take this out too, it looks like it has bones' 'no, that's not bones, that's meat, you can eat it' 'and what about this part? it still looks bloody'. If anyone had been watching, it would've been really funny!

The fish turned out to taste great! We both loved it, although we felt like something was missing in the sauce. We both decided that this dish would be so much better if it had some olives or capers in it. That's why the recipe below calls for the use of olives while you can't see any in the pictures.



Trevally in tomato sauce 2

Oven baked trevally in tomato sauce (serves 2)
- 1 trevally, gutted and cleaned
- 1 can diced tomatoes
- 3 cloves garlic, peeled and halved
- handful chopped basil
- handful chopped thyme
- black pepper
- 1/4 cup green olives

1. Preheat oven to 200 degrees Celsius.
2. Put the clean fish in an oven dish, and top with the diced tomatoes, garlic, spices and olives.
3. Bake for 25 - 30 minutes, until fish is done.
4. Put the fish on a plate and take the top fillet off the bones, transfer to another plate. Take out the bones and your second fillet is ready.
5. Top both fillets with the tomato sauce and serve with veggies of your choice. Serve hot and enjoy!

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