Andalucia Life Recipe of the Month, Cooking with Sun Dried Tomatoes

Cooking with Sun Dried Tomatoes sun_dried_tomatoes

The first recipe uses your sun dried tomatoes and some of the oil that you preserved them in last month. The second is a quick, tasty supper dish very suitable for vegetarians or carnivores who fancy something light.

Pea Breaded Fish with Tomato Salsa

Ingredients (Serves 2)

For the sun-dried tomato salsa

50ml sun-dried tomato oil (the oil from a jar of sun-dried tomatoes)
2 cloves garlic, finely chopped
2 tbsp chopped red onion
pinch dried chilli flakes
100gm sun-dried tomatoes

For the hake or halibut

100gm frozen peas defrosted and patted dry
100gm fresh breadcrumbs
2 x 150gm hake or halibut fillets
100gm plain flour
1 free-range egg, beaten
2 tbsp olive oil
salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6.

To make the tomato salsa:

Heat the oil in a frying pan and cook the garlic, onion and chilli until soft.
Add the tomatoes and cook for thirty minutes.

To make the fish:

Place the peas and breadcrumbs in a food processor and blend together.
Toss the fish in the flour, dip in the egg then roll in the pea crust until coated all over.
Heat the olive oil in a frying pan and fry the fish for one minute on each side until coloured.
Place in the oven and roast for five minutes or until cooked through. Season with salt and freshly ground black pepper.
Serve the fish in the middle of a warm plate and spoon the salsa around.

Pasta with Herby Sun Dried Tomato Sauce

Ingredients (Serves 4)

85 gm sun dried tomatoes
700 ml boiling water
2 tbsp olive oil
1 onion finely chopped
2 garlic cloves, finely sliced
2 tbsp fresh parsley, chopped
2 tsp fresh oregano, chopped (or ½ tsp dried)
1 tsp fresh rosemary, chopped
Small bunch fresh basil, shredded
Salt and black pepper
Grated parmesan to serve
Your favourite pasta

Method

Put the dried tomatoes in a bowl with the boiling water and stand for 5 minutes.
Remove 1/3rd of the tomatoes and chop into pieces
Blend the water with the remaining tomatoes to a puree.
Heat the oil to a medium heat.
Fry the onion gently until soft.
Add the garlic and fry until just beginning to colour.
Add the pureed tomato and the tomato pieces.
Simmer for 10 minutes.
Stir in the parsley, oregano and rosemary, simmer for one minute.
Adjust the seasoning to taste
Meanwhile cook your favourite pasta to the desired consistency.
Add the cooked pasta to the sauce, add the basil and mix well.
Sprinkle with grated parmesan and serve.