A sauce for all seasons
March 1, 2010
I’m off to Istanbul for a few days on Wednesday, so my shop on Saturday was minimal. Luckily, I don’t need to worry about finishing every scrap in my fridge, as my little sister is flat-sitting (and job-sitting!) for me while I’m away.
Anyway, last night’s supper was a fuss-free affair of griddled mackerel fillets with a tomato and caper sauce, and some lovely steamed organic broccoli on the side.
The tomato and caper sauce is so easy to make and so full of flavour, it’s really worth having all the ingredients on stand-by. As well as going with any kind of fish, it tastes great with chicken, and may even be a good flavour combination with lamb chops – although I may try it out and come back to you on that one.
To make enough for two, simply fry a chopped onion in some olive oil. Once soft, add a chopped clove of garlic and about four chopped anchovy fillets. Cook for a minute or so to release the flavours, then add half a tin of chopped tomatoes and a splash of Balsamic vinegar, bring to a gentle simmer and leave for about five minutes.
When ready to serve, add a couple of teaspoons of rinsed, chopped capers and a handful of chopped fresh parsley, check the seasoning, and spoon over your fish or meat of choice.