Monday dinners can be tough, what with so much to do when you get home from work after the weekend ... not least, cooking dinner.
When you have 10 minutes, or so, you can make up the sauce and just let it simmer on a very low heat until you're ready to cook the rest ...
Hot Tomato Sauce
Carton Chopped Tomatoes (400g)
Half Small Onion
Garlic Cloves (3-4)
Chilli Flakes
Olive Oil
Sea Salt & Black Pepper
Heat up some olive oil in a skillet. Olive oil does not tolerate high heat well, and one of the forgotten skills in Italian cooking is to keep the heat moderate or low and take your time. I repeat: take your time. Relax into the sauce.
Finely chop half an onion and soften in the warmed oil.
Lightly blend the chopped tomatoes so that you have almost a passata, but still with some structure. Pour into the skillet.
Slice the garlic cloves and add. I don't like to add garlic to the oil and onions since it can burn. I much prefer to add garlic later.
Sprinkle over some chilli flakes, add some sea salt and black pepper, reduce the heat and let it simmer ... it will be perfectly happy until you're ready to cook the rest of the dish and will improve with that time. Relax!
Steamed Cod
Cod Loin
Our cats eat fish. They love their fish! I get all the tail ends and offcuts from our local Chippy and all I need to do it remove the really big bones and steam the rest.
So, steamer on, I might as well steam some fish for us humans, too ...
I have a lovely loin of cod, thick, big flakes, gorgeous. Steamed, perhaps 10 minutes.
Salsa
Olive Oil
Lemon Juice
Spring Onions
Capers
Green Olives
Dried Oregano
Sea Salt & Black Pepper
Fish on sauce is a bit dull to the eye, so I made up a quick salsa of olive oil, lemon juice, shredded spring onions, capers, sliced green olives, dried oregano, sea salt and black pepper.
Serve
Sauce down first and gently lay the fish over, salsa over the top.
The fish falls apart in huge flakes, picking up the sauce and gaining an extra pique of interest with the salsa. This truly was a gorgeous meal!
