This one pot wonder will definitely impress your guests this summer. The garlic, olives and tomatoes work well together to bring you those classic Italian flavours.
- 25g unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 600g potatoes, skin on, cut into 2cm slices
- 6 plum tomatoes, roughly chopped
- 200ml dry white wine
- 200ml fish stock
- 100g black olives, drained
- 1kg firm white fish
- A handful fresh flat-leaf parsley, roughly chopped
Fire up your wood fired oven and allow to cool to a baking temperature of around 160-180°C. Put the butter in a large pan and place over the hob to cook the onion for a few minutes until it begins to soften. Add the garlic, potatoes and tomatoes and mix well.
On a high heat, add in the dry white wine and bubble rapidly until reduced by half. Pour in the fish stock, add the olives and combine well.
Now transfer the mixture into a large high heat roasting tin. Roast in your wood fired oven for approximately 15-20 minutes, or until the potatoes are tender and the tomatoes have softened.
Time to add the fish to the tin- nestle it amongst the potatoes and tomatoes. Spoon over some of the cooking juices and season to taste. Place it back into your wood fired oven and cook for a further 5-7 minutes, until the fish is cooked through.
Sprinkle over plenty of parsley and serve with some fresh green veg and a batch of rustic Italian bread! Even better this recipe can be served straight from the cooking dish!
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.