Rouget with oven-dried tomatoes And Basil
This recipe calls for Rouget. You'll likely have difficulty finding Rouget, which are red mullet. So, use your favorite choice of fish (not breaded)and follow balance of recipe instructions. When choosing tomatoes, look for the more unusual yellow and green ones, which are appearing in good supermarkets and grocers.
Ingredients:
15 tomatoes
1 tsp of sugar
Sea salt
1 bunch of thyme leaves
Extra- virgin olive oil
1 bunch shredded basil
1 handful of black olives
6 rouget, cleaned, gutted and scaled
Preparation: 30 minutes.
Cooking time: two hours.
Serves 4-6.
Remove the base of the stem from the tomatoes with a knife; cut tomatoes in half and remove insides. Place tomato shells on a baking tray. Sprinkle with the sugar, a pinch of salt and the thyme leaves. Drizzle over some olive oil.
Place in the oven on lowest setting; cook tomatoes for about two hours, or until they are completely dried out. Remove and chop finely.
Place in a bowl with the olives, a little olive oil and a pinch of salt.
Stir well.
Place the red mullet in a roasting pan; brush with olive oil and salt.
Place under a high grill till fish is cooked through, turning once. You'll have to watch cooking time carefully. You don't wnat your fish over cooked. Remove fish from broiler and spoon over the tomato and olive mixture and scatter over the basil. Serve immediately.
B-man
