Prep: 15 mins | Cook: 35 mins (plus side dish cooking time) | Serves 4
6 ripe Roma tomatoes, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
2 long red chillies, de-seeded and finely sliced
1 cup (250 ml) white wine
2 tablespoons extra virgin olive oil
1 teaspoon sea-salt
4 x 200g salmon fillets, skin off
2 tablespoons finely chopped flat leaf parsley
1 tablespoon lemon juice
1. Put the tomatoes, garlic, oregano, chillies, white wine, extra virgin olive oil and salt into large heavy based
frying pan. Bring to the boil, reduce the heat to a simmer and cover for 30 minutes.
2. Remove the lid and add the fish fillets. Cover and simmer for 5 minutes. Add the parsley and lemon juice
and cook for a further minute.
3. Carefully remove the salmon fillets to warm serving plates and spoon over the sauce.
Serve with a side dish of creamy mashed potato, couscous or steamed white rice.
Recipes – Michele Cranston
Photography – Brett Stevens