- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4 tbsp olive oil
- 2 red onions, sliced
- 3 cloves garlic, crushed
- 1 tsp sugar
- 400 g canned chopped tomatoes
- 2 tbsp chopped basil
- 2 tbsp chopped marjoram
- 150 ml white wine
- 20 olives, stones removed, roughly chopped
- 25 g capers, rinsed and drained
- 55 g canned anchovy fillets, roughly chopped
- 6 x salmon fillets
- 1 tbsp lemon juice
- roasted or griddled seasonal vegetables such as broccoli and courgettes, to serve
1. Heat half of the oil in a large lidded saucepan, then add the onions and garlic and season with salt, pepper and the sugar. Cover with a lid and fry over a gentle heat for 8-10 minutes, or until the onions have softened.
2. Add the tomatoes, half of the chopped herbs, all of the wine, olives, capers and anchovies to the pan and cook for another 20 minutes uncovered, or until the sauce has reduced to a thick purée-like consistency. Stir regularly to prevent the sauce from burning.
3. Preheat the oven to 180C/160C fan/gas 4.
4. In a large frying pan, heat the rest of the olive oil and brown the fish, in batches, until golden-brown all over. Place the browned fish in an ovenproof gratin dish and cover with the tomato sauce.
5. Cover the gratin dish with foil and bake for 15 minutes, or until the fish is cooked through.
6. Remove the dish from the oven, sprinkle over the lemon juice and garnish with the remaining chopped herbs.
7. Serve hot with roasted or griddled seasonal vegetables such as broccoli and courgettes.
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