{"id":7143,"date":"2020-02-03T10:52:58","date_gmt":"2020-02-03T09:52:58","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=7143"},"modified":"2020-02-03T10:52:58","modified_gmt":"2020-02-03T09:52:58","slug":"mediterranean-fish-casserole","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=7143","title":{"rendered":"Mediterranean Fish Casserole"},"content":{"rendered":"

Mediterranean Fish Casserole <\/em><\/span><\/strong><\/span><\/p>\n

2 tbsp. garlic olive oil<\/p>\n

2 large garlic cloves, finely chopped<\/p>\n

2 red onions, sliced<\/p>\n

1\/2 tsp smoked paprika<\/p>\n

2 red peppers, deseeded and cut into strips<\/p>\n

100ml dry white wine<\/p>\n

2 x 400g can chopped tomatoes<\/p>\n

1 tbsp. sun dried tomato paste<\/p>\n

Salt and fresh black pepper<\/p>\n

650-700g skinless firm white fish, cod, haddock, cut into large bit sized pieces<\/p>\n

125g pitted black olives, cut in half<\/p>\n

Fresh thyme sprigs to decorate.<\/p>\n

Heat the oil in a large shallow non stick pan with lid, then stir in the garlic and onions. Cover and cook over a gentle heat for about 10 mins. Add the paprika and peppers and cook, stirring, for about 1 min. Add the wine and bring to the boil, then bubble to reduce the liquid by half. Add the tomatoes and tomato paste, then season. Bring to the boil, reduce heat and simmer, uncovered, for about 15 min. Add the fish and simmer for about 5-6 min until just cooked. Stir in the olives and serve. Garnish with thyme.<\/p>\n

Serve with buttered French beans and rice<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Mediterranean Fish Casserole 2 tbsp. garlic olive oil 2 large garlic cloves, finely chopped 2 red onions, sliced 1\/2 tsp smoked paprika 2 red peppers, deseeded and cut into strips 100ml dry white wine 2 x 400g can chopped tomatoes 1 tbsp. sun dried tomato paste Salt and fresh black pepper 650-700g skinless firm white fish, cod, haddock, cut into […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1Rd","jetpack-related-posts":[{"id":5415,"url":"http:\/\/wenvoe.org.uk\/?p=5415","url_meta":{"origin":7143,"position":0},"title":"Leftover Turkey Jambalaya","author":"Alan Williams","date":"6th January 2019","format":false,"excerpt":"Leftover\u00a0Turkey Jambalaya 4 tsp garlic olive oil 1 onion, chopped 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balsamic glaze 1 sheet frozen ready rolled puff pastry, defrosted 150g good quality\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":7143,"position":5},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's 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